Gordon Ramsay’s Carrot Cake
A moist and flavorful carrot cake topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
For the cake
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 1.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots
- 1 cup chopped walnuts or pecans optional
For the frosting
- 1 cup unsalted butter, softened
- 16 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions
Preparation
- 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 cleanup.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the granulated sugar, brown sugar, and eggs until light and fluffy. Slowly drizzle in the oil and add the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently until combined. Fold in the grated carrots and nuts (if using).
Baking
- Divide the batter evenly between the prepared pans. Bake for about 25–30 minutes, or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened butter and cream cheese until creamy. Gradually add the powdered sugar, beating until fluffy. Mix in a splash of vanilla extract.
Assembly
- Place one cake layer on your serving plate, spread frosting on top, and then add the second layer. Frost the top and sides.
- Decorate with chopped nuts or shredded carrot if desired.
Notes
Store the cake in an airtight container in the refrigerator for up to a week. If you want to keep it longer, consider freezing it in slices.