Food
Ina Garten’s Carrot Cake Recipe | Barefoot Contessa | Food Network
Ina adds a special ingredient to her birthday celebration version of carrot cake!
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Get the recipe ▶https://foodtv.com/3t5f7dV
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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.
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#InaGarten #BarefootContessa #CarrotCake #FoodNetwork
Ina Garten’s Carrot Cake Recipe | Barefoot Contessa | Food Network
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Ree whips up a thick wine-and-mushroom mixture and uses it, along with goat cheese, as a flatbread topping.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Flatbread #MushroomFlatbread
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3S2Banf
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Marsala Mushroom and Goat Cheese Flatbread
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 2 servings
Ingredients
1 tablespoon butter
1 tablespoon olive oil
8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello
2 cloves garlic, minced
1/4 cup Marsala
Pinch of kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
2 flatbreads
1/2 cup pesto
1/2 cup finely shredded mozzarella
3/4 cup crumbled goat cheese
Directions
Preheat the oven to 400 degrees F.
In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Ree Drummond’s Marsala Mushroom and Goat Cheese Flatbread | The Pioneer Woman | Food Network
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Just add vodka, tomato juice, horseradish and all the classic ingredients directly to the pickle jar then SHAKE ’em up and let the flavors absorb!
Get the recipe 👇
Bloody Mary Pickles
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 1 day (includes pickling time)
Active: 10 min
Yield: 10 to 14 servings
This recipe takes a jar of dill pickles and infuses it with the irresistible flavors of a Bloody Mary cocktail. Simply remove some of the pickle juice and add vodka, tomato juice, horseradish and other classic ingredients directly to the jar. Shake the jar to mix everything together, then give the pickles a day to absorb the flavors of this spicy, tangy cocktail. Munch the pickles as snacks or alongside burgers or sandwiches or let them star at your next brunch with shot glasses of Bloody Mary mixture from the jar.
Ingredients
One 24-ounce jar dill pickle spears
3/4 cup tomato juice
1/3 cup vodka
1 tablespoon prepared horseradish (not creamy)
2 teaspoons Worcestershire sauce
5 to 7 shakes hot sauce
Freshly ground black pepper
Directions
Drain the juice from the jar of pickles into a bowl, keeping the spears inside.
Add the tomato juice, vodka, horseradish, Worcestershire, hot sauce, 1/4 cup of the reserved pickle juice and a few grinds of black pepper to the jar. Screw the lid tightly back on and gently shake the jar, rocking it back and forth, to mix everything together.
Refrigerate the pickles for at least 24 hours and up to 1 week. Serve the pickles with shot glasses of the Bloody Mary mixture from the jar if you like.
Cook’s Note
Save the leftover pickle juice! You can make more pickles by adding fresh vegetables to it, such as cucumbers, string beans or fennel, and allowing them to brine for a day or so. You can also use pickle juice as a marinade for chicken before you fry it or use it in vinaigrette in place of vinegar.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Michael Symon’s Brown Butter Striped Bass is grilled until the skin is crisp, then basted with brown butter and lemon juice and served with a bright lime and cilantro aioli for an easy summer seafood dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
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Brown Butter Striped Bass with Lime and Cilantro Aioli
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients
Cilantro-Lime Aioli:
1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper
Striped Bass:
Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon
Directions:
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Make the cilantro-lime aioli: In a mixing bowl, whisk together the mayonnaise, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. If serving the fish later, refrigerate the aioli until ready to use.
Pat the fish dry with paper towels, then season with salt. Brush a cast-iron pan with 1/2 tablespoon of the butter. Place the fish skin-side down in the pan over direct heat and cook until the skin is crisp and releases from the pan, 3 to 4 minutes.
Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect-heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for 1 more minute.
Close the grill lid and cook until the fish is cooked through, about 3 more minutes. Spoon the remaining brown butter from the pan over the fish and serve with the cilantro-lime aioli, extra cilantro and lime wedges.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Michael Symon’s 5-Star Brown Butter Striped Bass ⭐️ Symon’s Dinners Cooking Out
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Garlic confit 🤝 garlic bread
Get the recipe 👇
Garlic Confit Garlic Bread
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 1 hr 45 min
Active: 15 min
Yield: 6 servings
Using cloves of garlic that have been gently poached in oil until creamy and almost sweet makes this the ultimate garlic bread. Even better, the flavors meld and soak into the bread the longer it sits—so you can serve it at room temperature. Be sure to reserve the garlic oil when you’re done making the garlic confit. It’s amazing in salad dressings and as a finishing oil for pasta or roast chicken.
Ingredients
3 heads garlic, cloves separated and peeled
4 sprigs fresh rosemary
1 cup plus 2 tablespoons extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
1/2 cup freshly grated Parmesan (about 2 ounces), plus more for serving
Kosher salt and freshly ground black pepper
1 loaf Italian baguette, sliced in half lengthwise
Directions
Preheat the oven to 250 degrees F.
Add the garlic cloves, rosemary and 1 cup of the olive oil to a 1 1/2-quart baking dish. Bake until the garlic is very tender, about 1 1/2 hours. Let cool slightly, then discard the rosemary stems (it’s okay if some of the rosemary needles remain). Strain the cloves from the oil and transfer to a medium bowl. Reserve the garlic oil in the refrigerator for another use.
Turn the oven to broil.
Add the butter, parsley, 1/4 cup of the Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt and several grinds of pepper to the bowl with the garlic. Use a fork to mash the mixture into a homogeneous paste (it should be mostly smooth, but some small lumps of garlic are okay).
Spread the garlic butter all over the cut sides of the baguette and place on a rimmed baking sheet cut-side up. Sprinkle with the remaining 1/4 cup Parmesan. Broil until golden and toasted, 2 to 3 minutes.
Transfer to a cutting board. Cut into 1- to 2-inch-thick slices, then top with more Parmesan and parsley.
Copyright 2023 Television Food Network, G.P. All rights reserved.
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From stacked pastrami and classic Cubans to crab cake po’ boys, beef on weck and massive steak sandwiches, Guy Fieri takes a bite out of the East Coast’s best sandwiches!
#FoodNetwork #GuyFieri #Sandwich
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:07 – Pork BBQ Sandwich
4:25 – Cuban Sandwich
7:42 – Korean Braised Beef Sandwich
11:32 – Crab Cake Po’ Boys
14:26 – The Bird Sandwich
16:15 – Hot Lap Sandwich
19:45 – Turkey Apple Brie Sandwich
22:32 – Pastrami Sandwich
26:05 – Beef on Weck Sandwich
28:54 – Motherclucker Sandwich
34:23 – Brasato Sandwich
37:35 – Kogi Steak Sandwich
Visit the Spots:
Doumar’s – https://doumars.com
The Paper Bag – https://thepaperbagdeli.com
Leftie Lees – https://www.leftielees.com
Miss Shirley’s Cafe – https://www.missshirleys.com
Blunch – https://www.eatblunch.com
Pit Road Bar and Grille – https://www.victorylanekarting.com/pit-road-bar-grill
Vagabond Kitchen & Tap House – https://www.vagabondkitchenandtap.com
Corbo’s Southside Deli – https://www.corbosdeli.com
Blackthorn Restaurant and Pub – https://www.blackthornrestaurant.com
Porch – https://www.porchssi.com
Italian Corner – https://www.italiancorner-ri.com
Jersey Girl Cafe – https://www.jerseygirlcafenj.com
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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BINGE 🔥🥪 Guy Fieri’s ULTIMATE East Coast Sandwich Crawl | Diners, Drive-Ins and Dives | Food Network
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@darionlashon7238
December 12, 2023 at 1:42 am
Sjjs
@peterkoptiuch8692
December 12, 2023 at 1:42 am
Has anyone tried using Almond Flour instead…or even coconut flour??
@kaza5360
December 12, 2023 at 1:42 am
She always puts way too much sugar ….
@tyleedscott
December 12, 2023 at 1:42 am
😅
@RenRen-bl8lr
December 12, 2023 at 1:42 am
Exact recipe from Nigella I wondered who copied whom😂 hmm
@Yotop-ch3wc
December 12, 2023 at 1:42 am
And if you can’t grab carrots from your 2 acre Upstate New York yard, store bought is fine too… loser 😂 (Sarcasm)
@jv-ep2tc
December 12, 2023 at 1:42 am
I made one layer of this cake recipe. I have foods that i cannot eat so: I used gluten free flour and instead of sugar I used both swerve and monkfruit. I used golden raisins because I like the taste better. I did a light layer of frosting [it was good without frosting, too] from tofutti cream cheese with chopped ginger and powdered monkfruit. it was absolutely delicious, I did not feel deprived in the slightest. Note: grating carrots is a bit of a work out.
@SorrentoShore
December 12, 2023 at 1:42 am
Horrible editing. Never shows final product
@SorrentoShore
December 12, 2023 at 1:42 am
Use freshly ground almonds to make your own ALMOND FLOUR= packed w protein, gluten free, better texture
@augustdompig2792
December 12, 2023 at 1:42 am
Oo99990…0pbj u
@edithmiranda8484
December 12, 2023 at 1:42 am
I like when she said, "this is not about being perfect but being a little messy"👍
@deborahcaldwell9775
December 12, 2023 at 1:42 am
Ohh my goodness
@rhondadutra7084
December 12, 2023 at 1:42 am
Any golden raisins
@cutipie775
December 12, 2023 at 1:42 am
Very nice recipe mam
@bonnierubin
December 12, 2023 at 1:42 am
Hi Mrs Garten, I am hoping to make a carrot cake for my friends birthday. Could this cake be made in a rectangular layer pan?
@talkyt49
December 12, 2023 at 1:42 am
OK good morning friends, I made this carrot cake yesterday for a client and she absolutely loved it, thanks Ina!!!
@maryenos91
December 12, 2023 at 1:42 am
How many carrots by cups were used in this recipe. When referring to the printed "Cooks notes" there was no mention of that and I do not have a scale. Thank you
@kitty62862
December 12, 2023 at 1:42 am
This looks awesome, but not everything needs “heat”
@michaelbrown5088
December 12, 2023 at 1:42 am
No such thing as extra large eggs and have room temperature eggs is not good for you and way too much sugar for me
@juanavillanueva3308
December 12, 2023 at 1:42 am
En español por favor
@PHOENIX980567
December 12, 2023 at 1:42 am
I have made this carrot cake. It's literally the best carrot cake I've ever had. It's always requested that I bring it to family events
@TheHomerowKeys
December 12, 2023 at 1:42 am
There's no leavening agent in this cake??? I know it's carrot cake, but with all the moisture in carrots and all the add-ins, and not drying them… How dense is this cake???
@mayonnaiseeee
December 12, 2023 at 1:42 am
At 4:12 when they start the frosting ingredients, I couldn't stop salivating lol
@victorkd9926
December 12, 2023 at 1:42 am
Way too much ginger 🤢
@esterjoy7534
December 12, 2023 at 1:42 am
What’s the purpose of starting at 400 then lowering to 350? I’ve googled but can’t find the reason.
@esterjoy7534
December 12, 2023 at 1:42 am
I just made this carrot cake exactly as listed except I didn’t have kosher salt so I used regular Morton’s salt. It was a hit with everyone and holy mowly it’s delicious!!! 🤤 Please y’all try this!!!
@jazminbarbarayoung8150
December 12, 2023 at 1:42 am
This is good
@shey2444
December 12, 2023 at 1:42 am
Ina is so overrated. Not a patch on Nigella.
@marielossolis1256
December 12, 2023 at 1:42 am
Podría verlo en español.
@glorious1509
December 12, 2023 at 1:42 am
Love to hear and see Ina. She's so relaxed and makes you believe you can do it even if you don't feel confident enough. 🙌
@obicross
December 12, 2023 at 1:42 am
we celebrate, togethaa
@MrHarlemHarris
December 12, 2023 at 1:42 am
What does salt do for the frosting??
@renatajoseph6399
December 12, 2023 at 1:42 am
Why did she grate it so big??
@manbeardeezul2757
December 12, 2023 at 1:42 am
Very Amazing
@realityreality9356
December 12, 2023 at 1:42 am
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