Gordon Ramsay’s Irresistible Carrot Cake

This is the carrot cake that ruins all other carrot cakes. Moist without being gummy, plush but sturdy, loaded with warm cinnamon-ginger spice, and a little sunny hit of orange zest so it doesn’t taste like a sugar brick. There’s crushed pineapple hiding in there—drained within an inch of its life—plus toasted walnuts for crunch if you’re into that. And then the tangy cream cheese frosting that glosses everything like a sweater you want to live in. You don’t need fancy equipment, just a couple of bowls and a whisk. If you’ve got a birthday, an office thing, or a Tuesday… this one shows up.

My husband calls this “the dangerous cake” because if it sits on the counter, he walks by and casually levels the frosting with a spoon until the entire side disappears. Our kid calls it bunny cake and asks for it for breakfast, which… I plead the Fifth. We’ve made it for neighbors, for a potluck where it mysteriously vanished before dessert, and for my own Sunday afternoon sanity. It’s a reliable, happy-making ritual around here—warm oven, carrot shreds everywhere, frosting on my elbow, and the whole house smelling like a bakery you want to move into.

Why You’ll Love This Gordon Ramsay’s Irresistible Carrot Cake

– It tastes like your favorite bakery made friends with your grandma’s spice cabinet—in the best way.
– Stays moist for days. Like… actually days. No sad, dry crumbs on day two.
– The frosting is creamy-tangy and not cloying. You’ll want to eat it with a spoon (no judgment).
– Easy, forgiving batter. Whisk, fold, bake. No mixer drama, no weird steps.
– Works as a layer cake or a simple 9×13. Dress it up or keep it casual.

How to Make It

Okay, here’s the move: preheat to 350°F and line two 8-inch cake pans with parchment—grease the sides so nothing sticks and makes you cry later. In one bowl, whisk your dry crew: 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp fine salt, 2 tsp cinnamon, 1/2 tsp ground ginger, and a whisper (1/4 tsp) of nutmeg. If it smells like fall, you’re doing it right.

In a second bowl, whisk 3 large room-temp eggs with 1 cup packed light brown sugar and 1/2 cup granulated sugar until it looks glossy and everything’s friends. Stream in 3/4 cup neutral oil (I use canola or grapeseed), 1/4 cup plain yogurt (for extra plush crumb—optional but I love it), 2 tsp vanilla, and the zest of 1 orange. It should smell bright and cozy at the same time.

Fold the dry into the wet—gentle hands—just until the flour disappears. Now the good stuff: 2 1/2 cups finely grated carrots (don’t buy pre-shredded; they’re too chunky and dry), 1/2 cup very well-drained crushed pineapple (squeeze it in a paper towel if you must; water is the enemy), 1/2 cup chopped toasted walnuts or pecans, and a handful of golden raisins if you’re a raisin person. Batter will be thick and a little lumpy—perfect.

Divide between the pans, smooth the tops, and give them a tiny counter bang to pop air bubbles. Bake 28–32 minutes, until a toothpick poked in the center comes out mostly clean (a crumb or two is perfect). Cool 10 minutes in the pans, then flip onto racks to cool fully. Do not rush the cooling unless you enjoy sliding frosting.

Frosting time: beat 8 oz room-temp cream cheese with 1/2 cup room-temp unsalted butter until it’s cloud-like. Add 2 1/2 to 3 cups powdered sugar (start with less, taste, keep going), 1 tsp vanilla, a pinch of salt, and 1–2 tsp fresh lemon juice to wake it up. Beat until fluffy. Stack your cakes, swipe on a thin crumb coat, chill 15 minutes, then finish with a generous layer. Decorate with extra nuts or bare-faced—both cute.

Ingredient Notes

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– Carrots: Finely grate by hand. Pre-shredded is dry and chunky and just… no. Freshly grated melts into the batter.
– All-Purpose Flour: Spoon and level, don’t scoop like a monster. Too much flour = sad, dense cake.
– Brown + White Sugar: Brown for moisture and caramel vibes; white for lift. You can lean more brown if you like it extra plush.
– Oil: Neutral (canola, grapeseed). Butter tastes great but oil keeps it tender for days.
– Yogurt: Optional, but it’s my insurance policy for a soft crumb. Sour cream or applesauce works too.
– Spices: Cinnamon is the boss; ginger and nutmeg are the backup singers. Don’t overdo nutmeg unless you enjoy perfume cake.
– Orange Zest: Tiny trick that makes people go “what is that?” Brightens the whole thing without tasting like orange cake.
– Crushed Pineapple: Drain aggressively. Adds moisture and gentle sweetness. Skip if you must, but I love it.
– Walnuts/Pecans: Toast them. It takes 5 minutes and makes a huge difference. Or leave them out for nut-free.
– Cream Cheese: Full-fat. The low-fat stuff turns grainy and breaks. Ask me how I know.

Recipe Steps

1. Preheat oven to 350°F and line/grease two 8-inch round pans.
2. Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
3. Whisk eggs, brown sugar, white sugar; stream in oil, then add yogurt, vanilla, and orange zest.
4. Fold dry into wet, then fold in grated carrots, drained pineapple, nuts, and raisins (if using).
5. Divide batter into pans; bake 28–32 minutes until a toothpick comes out mostly clean; cool completely.
6. Beat cream cheese and butter; add powdered sugar, vanilla, salt, and lemon juice; frost, stack, and chill briefly to set.

What to Serve It With

– Hot coffee or a big mug of tea (Earl Grey with lemon is dreamy).
– A scoop of vanilla bean ice cream if you’re feeling extra.
– Tart berries on the side to cut the sweet.
– After-dinner espresso and a tiny slice that becomes not-so-tiny. Oops.

Tips & Mistakes

– Measure flour right. Heavy scoops = heavy cake.
– Don’t overmix once the flour goes in. Fold until just combined and walk away.
– Grate carrots fine. Big shreds can poke through and mess with texture.
– Drain pineapple like your life depends on it. Extra liquid = gummy center.
– Cool the cakes completely before frosting or the frosting will slide off like a sweater on a waterslide.
– Use room-temp butter and cream cheese so your frosting gets silky, not lumpy.
– Test doneness at 28 minutes. Every oven lies a little.

Storage Tips

Pop the frosted cake in the fridge (cream cheese frosting = chill, please). It keeps beautifully for 4–5 days, covered. Eat it cold straight from the fridge for maximum dense-chewy frosting vibes, or let slices sit 20 minutes for that soft, bakery feel. Freezes well, too—wrap slices tight and freeze up to 2 months. And yes, it absolutely counts as breakfast. Carrots! Health! Sort of!

Variations and Substitutions

– No pineapple? Use 1/4 cup applesauce or just skip it—the cake still slaps.
– Nut-free: Leave out the walnuts and add shredded coconut or extra raisins.
– Gluten-free: Swap in a 1:1 gluten-free baking blend (with xanthan gum). Let the batter rest 10 minutes before baking.
– Dairy-free frosting: Use a good plant-based butter and dairy-free cream cheese. Add a spoon of lemon juice to brighten.
– Lower sugar: Reduce total sugar by 1/4 cup or use half maple syrup, half sugar; bake a few minutes longer.
– Pan swap: Bake in a 9×13 for 32–38 minutes; or make cupcakes (18–22 minutes).
– Extra spice: Add a pinch of cloves or cardamom if you’re a spice head.

Frequently Asked Questions

Gordon Ramsay's Irresistible Carrot Cake

A supremely moist, warmly spiced carrot cake crowned with tangy cream cheese frosting—balanced sweetness, tender crumb, and a hint of toasted nuts for crunch.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cup all-purpose flour spooned and leveled
• ▢ 2 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 0.75 tsp fine sea salt
• ▢ 2 tsp ground cinnamon
• ▢ 0.5 tsp ground nutmeg
• ▢ 0.5 tsp ground ginger optional
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup light brown sugar packed
• ▢ 4 large eggs at room temperature
• ▢ 1 cup vegetable oil
• ▢ 2 tsp vanilla extract
• ▢ 3 cup finely grated carrots
• ▢ 0.5 cup crushed pineapple drained well, optional but recommended
• ▢ 1 cup chopped walnuts toasted, plus extra for garnish
• ▢ 0.5 cup raisins optional
• ▢ 16 oz cream cheese full-fat, softened
• ▢ 0.5 cup unsalted butter softened
• ▢ 3.5 cup confectioners' sugar sifted
• ▢ 1.5 tsp vanilla extract for frosting
• ▢ 0.125 tsp fine sea salt for frosting
• ▢ 0.5 tsp lemon zest optional, for frosting

Instructions

Preparation Steps

• Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment; lightly flour the sides.
• In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
• In a separate bowl, whisk granulated sugar, brown sugar, and eggs until thick and slightly pale, about 2 minutes.
• Slowly stream in the oil while whisking, then add vanilla and mix until smooth.
• Fold the dry ingredients into the wet just until no dry streaks remain; do not overmix.
• Fold in grated carrots, crushed pineapple, walnuts, and raisins until evenly distributed.
• Divide batter evenly between pans, smooth the tops, and tap gently to release air bubbles. Bake 30 to 35 minutes, or until a toothpick comes out clean.
• Cool in pans 10 minutes, then turn out onto a rack and cool completely.
• Make the frosting: Beat cream cheese and butter on medium speed until smooth. Gradually add confectioners' sugar, then beat in vanilla, salt, and lemon zest until fluffy.
• Assemble: Place one layer on a stand, spread frosting over the top, add the second layer, and frost the top and sides. Garnish with extra chopped walnuts if desired.
• Chill 20 minutes to set the frosting. Slice and serve.

Notes

For extra moisture, grate carrots finely and avoid overmixing. Cake layers can be baked a day ahead; wrap and refrigerate. Unfrosted layers freeze well for up to 2 months.