'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/3t5f7dV Subscribe to Food Network ▶ http://foodtv.com/YouTube  Ina 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 Frosting RECIPE COURTESY OF INA GARTEN Level: Easy Total: 3 hr (includes cooling time) Active: 40 min Yield: 8 to 10 servings  Ingredients  2 cups sugar 1 1/3 cups vegetable oil 3 extra-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 (see Cook\'s Note) 1 cup raisins 1 cup chopped walnuts Ginger Mascarpone Frosting, recipe follows Crystallized ginger (not in syrup), chopped, for garnish  Ginger Mascarpone Frosting: 12 ounces Italian mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 2 cups sifted confectioners\' sugar 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract 1/3 cup minced crystallized ginger (not in syrup) 1/4 teaspoon kosher salt  Directions  Preheat 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 cake  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 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.   Cook’s Note Grate 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 Network https://www.youtube.com/watch?v=Sc6WLSVSyHM' 

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