Dreaming of carrot cake. That’s what I did for the past 7 months until this weekend. I made this carrot cake for Thanksgiving last year and ever since then I’ve been
obsessing thinking about making it again. This is honestly the best carrot cake I’ve ever had! It’s moist and has the perfect sweetness to it. So good.
I can’t believe it took me this long to make my wish come true. Last Friday was the perfect day for it and there was no turning back. I had friends coming over (so I could share with everyone so Mr. Delish and I didn’t have to eat the entire cake by ourselves!) and making something they could enjoy was in order. It was a hit of course ;). One of the friends is getting married next year and she was inspired by this cake. She’s actually thinking of having a carrot cake for her wedding!! How cool is that? There is no rule for what your wedding cake is made of so why not? Go for it!
I think being unique is better than doing something because of tradition. Whatever that is these days 😀
On another note, my friends came over so we could make beef tamales. 3 different families are going camping together this weekend and can’t wait! We haven’t been camping in about 3 years. It’s about time! We figured beef tamales would be perfect for one of the meals while we’re there. Just wrap them in foil and heat them up on the grill. Easy peasy right? I owe you guys that recipe since it’s really a long process. I may do it when we get closer to the holidays since that’s when most people make them.
Anywayssss…. I hope you all have a fantastic & productive week! I’m off to have the last piece of carrot cake 😉
Slightly adapted from book Foolproof by Ina Garten
- Yield: 8-10 1x
- For Cake
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
- 1 pound carrots, grated
- 1 cup raisins
- 1 cup chopped walnuts
- For Mascarpone Frosting
- 12 oz mascarpone cheese, at room temperature
- 4 oz cream cheese, at room temperature
- 2 cups sifted confectioners’ sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- To make the cake:
- Preheat the oven to 400 F degrees. Grease 2 (9 x 2-inch) round cake pans, line the bottoms with parchment paper, and grease the flour the pans.
- In medium bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla.
- With the mixer on low, slowly add the dry ingredients to the wet ones.
- In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees, and bake for 30 to 35 more minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto baking rack, and cool completely.
- Place one cake on a flat serving plate, rounded side down, spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake.
- To make the frosting:
- In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners’ sugar, cream, and vanilla together for about 2 minutes, until light and fluffy. Be careful not to over beat since it can make the frosting curdle.