Gordon Ramsay Carrot Cake

Gordon Ramsay’s carrot cake, serving 6-8, is a delicious blend of grated carrots, spices, and nuts, frosted with cream cheese icing, taking about 1 hour to prepare and bake.

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Lemon Cheesecake
• Gordon Ramsay Alaska Flambé
• Gordon Ramsay Buttercream Frosting

💗 Why You’ll Love Carrot Cake Recipe:

• Flavorful: The combination of sweet carrots, warm spices, and rich frosting creates a delightful taste.
• Moist Texture: Carrots add moisture, making the cake soft and tender.
• Nutty Crunch: Nuts like pecans or walnuts provide a pleasant crunch and flavor.
• Cream Cheese Frosting: The tangy and creamy frosting perfectly complements the spiced cake.

❓ What Is Gordon Ramsay Carrot Cake Recipe?

Gordon Ramsay’s carrot cake recipe features grated carrots, spices, nuts, and a rich cream cheese frosting, known for its moist texture, rich flavor, and balance of sweetness and spice.

📜 Gordon Ramsay Carrot Cake Ingredients

For the cake:

• Butter or nonstick cooking spray, for greasing
• 2 cups all-purpose flour, plus more for pans
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon allspice
• 1 teaspoon salt
• 1 cup pecans, coarsely chopped
• 4 large eggs, room temperature
• 2 cups white sugar
• ½ cup light brown sugar
• 1 cup neutral oil, such as canola oil
• 1 teaspoon vanilla extract
• 4 cups grated carrots, loosely packed

For the cream cheese frosting:

• 1 pound (2 8-ounce packages) cream cheese, room temperature
• ½ cup (1 stick) unsalted butter
• 2 cups confectioners’ sugar (powdered sugar), sifted
• 1 teaspoon vanilla extract

👩‍🍳 Instructions For Gordon Ramsay Carrot Cake

1. Warm the oven up to 350 degrees Fahrenheit.
2. Lightly grease two 8- or 9-inch cake pans with cooking spray or butter, and then put parchment paper inside them. After that, put more butter on the pans and then sprinkle flour on top of them.
3. Mix the flour, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl with a whisk.
4. Place the pecans in a single layer on a baking sheet or pan with a lip around the edge. Toast them for about 10 minutes, or until they smell good. Wait for them to cool down.
5. The oil, white sugar, and brown sugar should be mixed together on medium speed in the bowl of a stand mixer with the paddle attachment.
6. Slow down the machine and add the vanilla extract. Step by step, add the eggs and beat the mix until it’s smooth.
7. It’s time to mix the dry and wet ingredients together. You can do this on low speed or by hand with a rubber spatula.
8. Put in the toasted nuts and carrots. Mix on low speed or by hand with a rubber spatula until everything is just mixed in.
9. Put the cake batter into the pans that have been prepared. Use a rubber spatula to gently smooth the tops of the cakes.
10. For even baking, turn the pans over halfway through the baking time. Bake until a toothpick put into the middle of each cake comes out clean, which should take about 35 minutes.
11. Moving the pans to a wire rack will help them cool down a bit. When the cake pans are cool enough to touch, put them on a cooling rack upside down and leave them there for about an hour to cool all the way down.
12. Make the cream cheese frosting at the same time. The cream cheese and butter should be mixed together on medium-high speed in the bowl of a stand mixer with the paddle attachment until the mixture is smooth.
13. Slow down the mixing and add the confectioners’ sugar little by little.
14. Once all of the confectioners’ sugar is mixed in, turn up the speed to medium-high and beat until the mixture is very smooth and creamy. Beat in the vanilla extract until it’s fully mixed in.
15. Set one layer of cakes on a cake plate and frost it with about a cup of cream cheese filling once the cakes are cool. Spread the frosting to the sides with an offset spatula. Flip the second cake piece over and put it on top of the first one.
16. Put a very thin layer of frosting over the whole cake to keep the bits inside. This is called the “crumb coat.” Then, use an offset spoon to spread the rest of the frosting on top of the cake.

💭 Recipe Tips

• Room Temperature Ingredients: Make sure ingredients like eggs, butter, and cream cheese are at room temperature. They mix better and create a smoother batter.
• Measure Accurately: Use measuring cups and spoons for accuracy, especially for flour. Spoon flour into the measuring cup and level it off, don’t scoop directly from the bag.
• Don’t Overmix: Mix your batter just until the ingredients are combined. Overmixing can make the cake dense.
• Check Oven Temperature: Sometimes ovens run hot or cold. Use an oven thermometer to check the actual temperature.
• Cooling is Crucial: Let the cakes cool in the pan for a bit before removing them. Then let them cool completely on a wire rack before frosting. Warm cakes can melt the frosting.
• Even Layers: If you want even layers, you can use a cake leveler or a long serrated knife to slice off the domed tops of the cakes.

☕ What To Serve With Carrot Cake?

Serve carrot cake with coffee or tea, vanilla ice cream, fresh berries, a dollop of whipped cream, or a dessert wine for a complementary and delightful pairing.

🎚 How To Store Leftovers Carrot Cake?

• Room Temperature: Keep Your Leftovers Carrot Cake in an airtight container for up to 2 days.
• Refrigerator: Store leftovers Carrot Cake an airtight container for up to a week for longer freshness int while still retaining its quality.
• Freezer: Cool leftovers Carrot Cake, wrap tightly in plastic wrap, then foil, and freeze it last for up to 3 months. Thaw in the fridge before serving.

🥵 How To Reheat Leftovers Carrot Cake?

• Oven: Preheat oven to 350°F (175°C) Place carrot cake on a baking sheet and heat for about 10 minutes or until warm.
• Microwave: Put a slice of carrot cake on a microwave-safe plate heat for 20-30 seconds or until just warm be careful not to overheat as it can dry out the cake.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Chocolate Souffle
• Chocolate Cake Swiss Gordon Ramsay
• Gordon Ramsay Chocolate Fondant

Gordon Ramsay Carrot Cake Nutrition Facts

Amount Per Serving

• Calories: 513
• Total Fat: 32 g
• Saturated Fat: 10 g
• Carbohydrates: 56 g
• Dietary Fiber: 2 g
• Sugar: 44 g
• Protein: 4 g
• Cholesterol: 66 mg
• Sodium: 291 mg

Gordon Ramsay Carrot Cake

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Dessert, Breakfast Recipe Keys: C Carrot Cake

Difficulty:BeginnerPrep time: 45 minutesCook time: 45 minutesRest time: 30 minutesTotal time: 2 minutesServings:6-8 servingsCalories:513 kcal Best Season:Available

Description

Gordon Ramsay’s carrot cake, serving 6-8, is a delicious blend of grated carrots, spices, and nuts, frosted with cream cheese icing, taking about 1 hour to prepare and bake.

Ingredients

For the cake:

• Butter or nonstick cooking spray, for greasing
• 2 cups all-purpose flour, plus more for pans
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon allspice
• 1 teaspoon salt
• 1 cup pecans, coarsely chopped
• 4 large eggs, room temperature
• 2 cups white sugar
• ½ cup light brown sugar
• 1 cup neutral oil, such as canola oil
• 1 teaspoon vanilla extract
• 4 cups grated carrots, loosely packed

For the cream cheese frosting:

• 1 pound (2 8-ounce packages) cream cheese, room temperature
• ½ cup (1 stick) unsalted butter
• 2 cups confectioners’ sugar (powdered sugar), sifted
• 1 teaspoon vanilla extract

Instructions

1. Warm the oven up to 350 degrees Fahrenheit.
2. Lightly grease two 8- or 9-inch cake pans with cooking spray or butter, and then put parchment paper inside them. After that, put more butter on the pans and then sprinkle flour on top of them.
3. Mix the flour, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl with a whisk.
4. Place the pecans in a single layer on a baking sheet or pan with a lip around the edge. Toast them for about 10 minutes, or until they smell good. Wait for them to cool down.
5. The oil, white sugar, and brown sugar should be mixed together on medium speed in the bowl of a stand mixer with the paddle attachment.
6. Slow down the machine and add the vanilla extract. Step by step, add the eggs and beat the mix until it’s smooth.
7. It’s time to mix the dry and wet ingredients together. You can do this on low speed or by hand with a rubber spatula.
8. Put in the toasted nuts and carrots. Mix on low speed or by hand with a rubber spatula until everything is just mixed in.
9. Put the cake batter into the pans that have been prepared. Use a rubber spatula to gently smooth the tops of the cakes.
10. For even baking, turn the pans over halfway through the baking time. Bake until a toothpick put into the middle of each cake comes out clean, which should take about 35 minutes.
11. Moving the pans to a wire rack will help them cool down a bit. When the cake pans are cool enough to touch, put them on a cooling rack upside down and leave them there for about an hour to cool all the way down.
12. Make the cream cheese frosting at the same time. The cream cheese and butter should be mixed together on medium-high speed in the bowl of a stand mixer with the paddle attachment until the mixture is smooth.
13. Slow down the mixing and add the confectioners’ sugar little by little.
14. Once all of the confectioners’ sugar is mixed in, turn up the speed to medium-high and beat until the mixture is very smooth and creamy. Beat in the vanilla extract until it’s fully mixed in.
15. Set one layer of cakes on a cake plate and frost it with about a cup of cream cheese filling once the cakes are cool. Spread the frosting to the sides with an offset spatula. Flip the second cake piece over and put it on top of the first one.
16. Put a very thin layer of frosting over the whole cake to keep the bits inside. This is called the “crumb coat.” Then, use an offset spoon to spread the rest of the frosting on top of the cake.

Notes

• Room Temperature Ingredients: Make sure ingredients like eggs, butter, and cream cheese are at room temperature. They mix better and create a smoother batter.
• Measure Accurately: Use measuring cups and spoons for accuracy, especially for flour. Spoon flour into the measuring cup and level it off, don’t scoop directly from the bag.
• Don’t Overmix: Mix your batter just until the ingredients are combined. Overmixing can make the cake dense.
• Check Oven Temperature: Sometimes ovens run hot or cold. Use an oven thermometer to check the actual temperature.
• Cooling is Crucial: Let the cakes cool in the pan for a bit before removing them. Then let them cool completely on a wire rack before frosting. Warm cakes can melt the frosting.
• Even Layers: If you want even layers, you can use a cake leveler or a long serrated knife to slice off the domed tops of the cakes.

Keywords:Gordon Ramsay Carrot Cake