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Gordon Ramsay's Irresistible Carrot Cake

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
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 12
Calories: 120kcal

Ingredients
 

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.