Ina adds a special ingredient to her birthday celebration version of carrot cake! Subscribe to #discoveryplus to stream more #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/3t5f7dVSubscribe to Food Network ▶ http://foodtv.com/YouTubeIna throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Carrot Cake with Ginger Mascarpone FrostingRECIPE COURTESY OF INA GARTENLevel: EasyTotal: 3 hr (includes cooling time)Active: 40 minYield: 8 to 10 servingsIngredients2 cups sugar1 1/3 cups vegetable oil3 extra-large eggs, at room temperature1 teaspoon pure vanilla extract2 cups plus 1 tablespoon all-purpose flour2 teaspoons ground cinnamon2 teaspoons baking soda1 1/2 teaspoons kosher salt1 pound carrots, grated (see Cook's Note)1 cup raisins1 cup chopped walnutsGinger Mascarpone Frosting, recipe followsCrystallized ginger (not in syrup), chopped, for garnishGinger Mascarpone Frosting:12 ounces Italian mascarpone cheese, at room temperature4 ounces cream cheese, at room temperature2 cups sifted confectioners' sugar2 tablespoons heavy cream1/2 teaspoon pure vanilla extract1/3 cup minced crystallized ginger (not in syrup)1/4 teaspoon kosher saltDirectionsPreheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.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. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. 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 F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a 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. Sprinkle with the ginger and serve at room temperature.Ginger Mascarpone Frosting:Yield: frosts one 9-inch cakeIn the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more. Cook’s NoteGrate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #CarrotCake #FoodNetwork Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=Sc6WLSVSyHM