It is a rare day when my extended family can all be together at the dinner table. We are scattered near and far, so get togethers outside of Christmas very seldom occur. Big news arrived a few months ago and we were all jumping with joy to learn that my nephew, his adorable wife and their even more adorable 16-month-old would be returning to Kansas City. I truly never thought we would ever have the treat of this happening. My nephew adores the water, oceans are better than lakes and he surfs everyday– and well, let’s just say for him life doesn’t get much better than that. It was time to celebrate! My niece and her amazing son were able to attend, my brother and his wife were able to coordinate a trip, and not to mention my mom and dad are always game for a family get together so voila….dinner!
Did I mention my brother is my OLDER brother? His birthday is coming up and it seemed appropriate to celebrate a bit early since everyone would be around the table. Then the sadness pangs hit. I realized that I had no idea what he would choose as his favorite birthday cake. How could he be this old and I not have a clue what favorite flavor would mark such a celebration? Texts started flying and then he called. His exact comment was, “you don’t want to know what I like, you are not going to like my answer.” Oh no, I insisted I want to make your very favorite cake. Then he responded…..carrot cake! Well, it seems he does know me well. Carrot cake hardly ever hits my radar screen. Chocolate, you bet cha, carrot? Not so much.
Thank goodness, a dear friend had just presented a spectacular carrot cake to our culinary book club and it was a huge hit. I changed a few things here and there from The Barefoot Contessa’s recipe and I believe it can’t be beat.
I love, love, love the idea of mascarpone frosting. Ina recommended that you grate the carrots by hand and not succumb to the food processor. I usually follow Ina’s advice to the tee but after grating one carrot with my box grater, the deal was over. Ok, I guess I am a sissie but out flew the food processor and the pound of carrots were grated in minutes. I spread the grated carrots on paper towels to absorb excess moisture. It was worth the time savings for me.
The cake was a big hit at the family dinner. But the biggest hit was 12 of us around the table laughing, giggling and catching up. My parents enjoyed the chaos, my daughter was thrilled to have a chance to have a captive audience to play her favorite game, 5 second rule, and my husband was once again my Prince Charming for all his hard work and support. We were missing one special niece who is busy working toward her dream of becoming an occupational therapist. She is in Florida and is so close to realizing her dream. We “face timed” her and tried to add her spirit to the party. At the end of the day, each and every time we are all able to be together and share a meal is a day filled with many blessings, memories that you can’t buy and love that is larger than life.
Oh, one last thing, did I mention I made chocolate cream pie too? LOL
Adapted from Foolproof, by Ina Garten (Clarkson Potter, 2012)
Carrot Cake with Mascarpone Frosting
2 cups sugar
1 1/3 cups vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
1 pound carrots, grated
1 cup raisins
1 cup chopped walnuts
Mascarpone Frosting
8 ounces mascarpone cheese, room temperature
8 ounces cream cheese, room temperature
2 cups sifted confectioner’s sugar
2 tablespoons whipping cream
1/2 teaspoon vanilla extract
1/4 cup finely minced crystallized ginger
Pinch of salt
Preheat oven to 400°F. Grease 2 9-inch cake pans and line with parchment paper. Grease and flour parchment paper; set aside.
Using an electric mixer on medium speed, beat the sugar, oil and eggs for 2 minutes, until they are light yellow and thickened. Add the vanilla.
In a medium bowl, stir together flour, cinnamon, baking soda and salt. Add the dry ingredients to the egg mixture and blend on low speed, until combined.
In a medium bowl, toss the carrots, raisins and walnuts with 1 tablespoon all-purpose flour. Fold into cake batter. Divide batter between prepared pans. Bake for 10 minutes. Lower the temperature to 350°F. and continue to bake for 30 to 35 minutes or until a pick inserted in the center comes out clean. Cool in pans for 15 minutes, turn onto a rack to cool completely.
When cake is completely cool, spread half the frosting on one cake for the filling and frost the top with the remaining frosting. Do not frost the sides.
For the frosting:
Using an electric mixer on medium-high speed, beat the mascarpone, cream cheese, confectioner’s sugar, cream and vanilla until light and fluffy. Stir in the crystallized ginger and salt.
The mascarpone here makes all the difference. Yum yum.
This is the best carrot cake I have ever made.
Thanks so much! We are glad you enjoyed it.