Gordon Ramsay Carrot Cake

Why You’ll Love This Recipe

Gordon Ramsay’s Carrot Cake is a perfect balance of flavors and textures. The cake is incredibly moist thanks to the carrots and oils, and the addition of nuts (if you choose) gives it a lovely crunch. The spices—cinnamon, nutmeg, and cloves—add warmth to the cake, while the tangy cream cheese frosting on top is the perfect finishing touch. This cake is not too sweet, making it a delicious dessert for any occasion.

Ingredients

For the carrot cake:

• 1 1/2 cups (190g) all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 1/4 teaspoon salt

• 3 large eggs

• 1 cup (200g) granulated sugar

• 1/2 cup (120ml) vegetable oil

• 1 teaspoon vanilla extract

• 2 cups (240g) finely grated carrots

• 1/2 cup (50g) chopped walnuts or pecans (optional)

• 1/2 cup (75g) raisins (optional)

For the cream cheese frosting:

• 8 oz (225g) cream cheese, softened

• 1/4 cup (60g) unsalted butter, softened

• 2 cups (250g) powdered sugar

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

2. Prepare the dry ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

3. Prepare the wet ingredients:

In a large bowl, whisk the eggs and sugar together until light and fluffy. Gradually add the oil and vanilla extract, whisking until smooth.

4. Combine the wet and dry ingredients:

Gradually add the dry ingredients to the wet mixture, stirring until combined. Don’t overmix, as that can make the cake dense.

5. Add the carrots, nuts, and raisins:

Fold in the grated carrots, walnuts or pecans, and raisins (if using). Stir gently to combine.

6. Bake the cake:

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

7. Make the cream cheese frosting:

In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, and beat until the frosting is light and fluffy. Add a pinch of salt to balance the sweetness.

8. Assemble the cake:

Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one of the cakes. Place the second cake on top and frost the entire cake with the remaining frosting. Decorate with additional chopped nuts or a few whole raisins if desired.

9. Serve:

Slice and serve your delicious carrot cake! It’s perfect with a cup of tea or coffee, and it will definitely be a crowd-pleaser.

Servings and Timing

This recipe makes 8-10 servings.

• Prep Time: 20 minutes

• Cook Time: 25-30 minutes

• Total Time: 50-60 minutes

Variations

• Vegan version: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy butter and cream cheese.

• Gluten-free: Replace the all-purpose flour with a gluten-free flour blend.

• Add pineapple: For extra moisture, you can add 1/2 cup crushed pineapple (drained) to the batter.

• Chocolate chips: Fold in some chocolate chips for a chocolatey twist on this classic carrot cake.

Storage/Reheating

• Storage: Store any leftover carrot cake in an airtight container in the refrigerator for up to 4-5 days. The cake actually improves in flavor after a day or two!

• Freezing: You can freeze the cake (without frosting) by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before frosting and serving.

FAQs

1. Can I make this cake ahead of time?

Yes, you can bake the cakes a day ahead of time and store them in the fridge, tightly wrapped. Frost the cake just before serving.

2. Can I use a different type of oil?

Yes, you can use other oils such as olive oil or coconut oil, but vegetable oil gives the cake a neutral flavor that lets the other ingredients shine.

3. Can I make this recipe into cupcakes?

Yes, you can turn this recipe into cupcakes. Fill cupcake liners about 2/3 of the way and bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean.

4. Can I make this cake without nuts or raisins?

Yes, you can omit the nuts and raisins if you prefer. The cake will still be delicious without them.

5. How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean, or with just a few crumbs. You can also gently press on the center of the cake—if it springs back, it’s done.

6. Can I make the frosting ahead of time?

Yes, you can make the cream cheese frosting in advance and store it in the refrigerator. Just bring it to room temperature before frosting the cake.

7. Can I use pre-grated carrots?

Yes, you can use pre-grated carrots, but fresh grated carrots tend to have more moisture and flavor, so it’s better to grate them yourself if you can.

8. Can I freeze the frosting?

Yes, you can freeze cream cheese frosting. Store it in an airtight container and thaw it in the fridge overnight before using.

9. Can I add other spices to the cake?

Yes, you can add spices like ground ginger or cloves for a more complex flavor. Adjust the quantity to your taste.

10. How long does this cake last?

The cake will last for up to 4-5 days in the fridge and up to 2 months in the freezer (without frosting).

Conclusion

Gordon Ramsay’s Carrot Cake is a delightful, moist cake that strikes the perfect balance between sweetness, spices, and creaminess. Whether you’re serving it for a special occasion or just because, this carrot cake is sure to be a hit with everyone. With its rich flavor, soft crumb, and tangy cream cheese frosting, it’s the perfect dessert for any time of year!

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