Ina’s carrot cake recipe

Ina’s Carrot Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Ina's carrot cake recipe is a delightful treat that combines the sweetness of carrots with the richness of cream cheese frosting. This recipe, created by renowned chef Ina Garten, guarantees a moist and flavorful cake every time. The combination of warm spices and grated carrots create a perfect balance of flavors, making it a favorite for any occasion. With its simple yet elegant presentation, this carrot cake is sure to impress both family and friends.

Keywords: carrot cake, Ina Garten, cream cheese frosting, moist, flavorful.

Ina's carrot cake recipe details

Ina’s carrot cake recipe, recipe Rating: 4.6
Number of votes:109

Ingredients – Cake

1 cup all-purpose flour (plus 2 Tablespoons)

1 cup sugar (less 4 Tablespoons)

1 teaspoon baking powder (reduce by 1/2)

1 teaspoon baking soda (reduce by 1/2)

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs (increase by 1)

3/4 cup oil (light olive oil) (less 1/8 cup)

1 teaspoon vanilla

1-1/2 cups tightly packed, shredded carrots (about 8 ounces)

1 cup chopped pecans (small)

Ingredients – Cream Cheese Frosting

1/4 cup butter

4 ounces cream cheese

1 teaspoon vanilla

1-3/4 cups powdered sugar

Instructions: Cake: Line bottom of a loaf pan with waxed paper (or grease with vegetable shortening and dust with flour). (For a bundt or 9 x 13-inch pan, double recipe and grease and flour pan.) Grease paper and sides of pan. In a bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon. In a separate bowl, beat eggs, then add vanilla and oil.. Beat to blend with wooden spoon. Add flour mixture to egg mixture and beat until smooth. Stir in carrots and half of pecans. Bake for 1 hour in a 325-degree oven. After baking, let stand on wire rack for 10 minutes. Loosen edges and turn out onto a wire rack. With another rack, turn cake right-side up. Cool cake completely, frost top and sides, and sprinkle with remaining nuts. Frosting: Beat butter, cream cheese, and vanilla until blended. Gradually beat in sugar until good spreading consistency. Half of amounts will be good for a lighter layer of icing.