Ina Garten Carrot Cake Recipe

This moist, spiced Ina Garten Carrot Cake Recipe is made with freshly grated carrots and walnuts, ready in under two hours. The moment you slice through the thick layer of tangy cream cheese frosting to reveal the tender crumb makes it entirely worth the effort. I love how foolproof this cake turns out.

What Makes This Version Different

I tried relying on pre-packaged shredded carrots before, and it was a complete disaster. They are entirely too dry and leave the cake lacking that necessary moisture.

Taking the extra ten minutes to grate whole carrots by hand completely transformed my results. The natural juices release into the batter, keeping every slice perfectly tender.

Ina Garten Carrot Cake Recipe Ingredients

For the Cake:

• 2 cups granulated sugar
• 1 1/3 cups vegetable oil
• 3 extra-large eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups freshly grated carrots
• 1 cup raisins
• 1 cup chopped walnuts

For the Frosting:

• 3/4 pound cream cheese, room temperature
• 1/2 pound unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 pound confectioners’ sugar

How To Make Ina Garten Carrot Cake Recipe

1. Mix Wet Ingredients: Preheat your oven to 350F and grease two round cake pans. Beat the sugar, oil, and eggs together until light yellow.
2. Add Dry Ingredients: Sift the flour, cinnamon, baking soda, and salt into a separate bowl. Gradually fold this mixture into the wet ingredients until just combined.
3. Fold In Add-ins: Gently stir in the grated carrots, raisins, and chopped walnuts so they are evenly distributed throughout the batter.
4. Bake The Cake: Divide the batter between the prepared pans and bake for 45 to 55 minutes. A toothpick inserted into the center should come out clean.
5. Make The Frosting: Beat the room temperature cream cheese, butter, and vanilla together. Slowly add the confectioners’ sugar until smooth and fluffy.
6. Frost And Serve: Let the cakes cool completely before spreading the frosting over the top of the first layer, then topping with the second layer and frosting the outside.

Recipe Tips

• Grate carrots fresh: Pre-shredded carrots from the store are too dry and will drastically alter the moisture level of your cake.
• Room temperature dairy: Using cold cream cheese or butter will result in a lumpy frosting that is nearly impossible to spread smoothly.
• Cool completely: Frosting a warm cake will cause the cream cheese mixture to melt and slide right off the sides.

What To Serve With Carrot Cake

Pair a generous slice with a hot cup of dark roast coffee or freshly brewed Earl Grey tea. The slight bitterness of the coffee cuts through the rich cream cheese frosting beautifully. A small scoop of vanilla bean ice cream also works well for a plated dessert.

How To Store

Store leftover cake in an airtight container in the refrigerator for up to five days. You can also freeze un-frosted cake layers wrapped tightly in plastic wrap for up to three months.

FAQs

Can I use a 9×13 inch pan instead?

Yes, you can bake this in a standard rectangular pan. You will need to adjust the baking time to roughly 40 to 50 minutes.

Do I have to include the raisins and walnuts?

No, you can omit them entirely if you prefer a smoother texture. The cake will still bake up perfectly moist and delicious.

Why did my cake sink in the middle?

This usually happens if the cake is underbaked or if the oven door was opened too early. Always test the center with a toothpick to ensure it is done.

Nutrition

• Calories: 650 kcal
• Total Fat: 42g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 340mg
• Total Carbohydrate: 68g
• Protein: 6g

Try More Recipes:

• Ina Garten Tres Leches Cake Recipe
• Ina Garten Apple Pie Bars Recipe
• Ina Garten Banana Bread Recipe

Ina Garten Carrot Cake Recipe

Recipe by Imen Dridi

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Total time

1

hour 

55

minutes

Moist, spiced Ina Garten Carrot Cake Recipe loaded with fresh carrots, walnuts, and raisins, ready in under two hours. Topped with a rich cream cheese frosting, this classic bake brings bakery quality right to your kitchen for weekend gatherings.

Ingredients

• 2 cups granulated sugar

• 1 1/3 cups vegetable oil

• 3 extra-large eggs

• 1 teaspoon pure vanilla extract

• 2 cups all-purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking soda

• 1 1/2 teaspoons kosher salt

• 3 cups freshly grated carrots

• 1 cup raisins

• 1 cup chopped walnuts

• 3/4 pound cream cheese, room temperature

• 1/2 pound unsalted butter, room temperature

• 1 teaspoon pure vanilla extract

• 1 pound confectioners’ sugar

Directions

• 1. Mix Wet Ingredients: Preheat your oven to 350F and grease two round cake pans. Beat the sugar, oil, and eggs together until light yellow.
• 2. Add Dry Ingredients: Sift the flour, cinnamon, baking soda, and salt into a separate bowl. Gradually fold this mixture into the wet ingredients until just combined.
• 3. Fold In Add-ins: Gently stir in the grated carrots, raisins, and chopped walnuts so they are evenly distributed throughout the batter.
• 4. Bake The Cake: Divide the batter between the prepared pans and bake for 45 to 55 minutes. A toothpick inserted into the center should come out clean.
• 5. Make The Frosting: Beat the room temperature cream cheese, butter, and vanilla together. Slowly add the confectioners’ sugar until smooth and fluffy.
• 6. Frost And Serve: Let the cakes cool completely before spreading the frosting over the top of the first layer, then topping with the second layer and frosting the outside.