Gordon Ramsay Carrot Cake Recipe

This easy and delicious Carrot Cake recipe, inspired by Gordon Ramsay, is perfect for any occasion. It’s moist, flavorful, and topped with creamy cream cheese frosting. With simple ingredients like grated carrots and toasted pecans, you can easily make this cake at home. A great treat that everyone will love!

Ingredients Needed:

• 260g chopped pecans (1 cup for cake, 1 cup for garnish. Nuts are optional.)
• 300g packed light or dark brown sugar
• 100g granulated sugar
• 240ml vegetable oil or canola oil (or melted coconut oil)
• 4 large eggs
• 133g smooth unsweetened applesauce
• 1 teaspoon pure vanilla extract
• 312g all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 260g grated carrots 

Cream Cheese Frosting:

• 452g full-fat brick cream cheese
•  113g unsalted butter
• 480g confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

How To Make Carrot Cake Recipe?

1. Toast Pecans: Preheat oven to 149°C. Spread pecans on a baking sheet and toast for 7-8 minutes. Let cool.
2. Prepare Cake Pans: Increase oven to 177°C. Grease 2 or 3 cake pans and line with parchment paper.
3. Mix Wet Ingredients: Whisk brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla in a large bowl.
4. Mix Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
5. Combine Wet and Dry: Fold the wet ingredients into the dry ingredients until just combined.
6. Add Carrots and Pecans: Fold in grated carrots and 1 cup of toasted pecans.
7. Bake the Cake: Divide the batter between the cake pans. Bake for 20-24 minutes for 3 pans or 30-35 minutes for 2 pans. Let cool completely.
8. Make the Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy.
9. Assemble the Cake: Once the cakes are cool, frost the top of each layer and stack them. Cover the whole cake with frosting.
10. Garnish: Top the cake with remaining toasted pecans.
11. Chill: Refrigerate for 15-20 minutes before serving.

Recipe Tips:

• Use fresh spices: Fresh spices bring out the best flavor in your cake. Make sure your cinnamon, nutmeg, and ginger are fresh for the perfect taste.
• Grate carrots finely: The finer the carrot grating, the smoother and more evenly mixed your cake will be.
• Don’t overmix: Mix the batter gently to avoid a dense cake. Overmixing can cause it to become too tough.
• Cool the cake before frosting: Let the cake cool completely before applying the frosting. This prevents it from melting or sliding off.
• Add extra texture with toasted pecans: Toasted pecans give your cake a richer, nuttier flavor, so don’t skip this step!

How To Store Leftovers?

• Refrigerate: Cool the leftover Carrot Cake to room temperature, then store it in the fridge for up to 5 days.
• Freeze: Wrap the cake tightly and freeze for up to 3 months.

Nutrition Facts:

• Calories: 415 kcal
• Total Fat: 9.8g
• Saturated Fat: 1.5g
• Cholesterol: 30mg
• Sodium: 200mg
• Total Carbohydrate: 79.2g
• Dietary Fiber: 0.5g
• Sugars: 60g
• Protein: 5.1g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Lemon Meringue Cheesecake Recipe
• Gordon Ramsay Molten Lava Cake Recipe
• Gordon Ramsay Lemon Cheesecake Recipe