Carrot cake has a way of bringing warmth and nostalgia to the table—it’s one of those recipes that feels like a hug in every slice. Gordon Ramsay’s take on the classic carrot cake makes it incredibly moist, lightly spiced, and beautifully balanced. With simple pantry staples, fresh carrots, and a luscious cream cheese frosting, this cake is a timeless dessert you’ll want to bake again and again. Whether it’s for a cozy family gathering, a holiday spread, or just a sweet treat on the weekend, this carrot cake is bound to impress.
Recipe Info
| Category | Dessert |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 45–50 minutes |
| Servings | 8–10 slices |
| Calories | ~380 per serving |
Ingredients You’ll Need
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs
- 2 cups finely grated carrots
- ½ cup crushed pineapple, drained
- ½ cup chopped walnuts (optional, leave out for nut-free)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Step-By-Step Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine wet ingredients: In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth. Beat in the eggs one at a time, followed by vanilla.
- Add the carrots & pineapple: Fold in grated carrots and pineapple for natural sweetness and moisture.
- Bring it together: Gradually stir in the dry ingredients. Gently fold in walnuts if using. The batter will be thick—don’t overmix.
- Bake: Divide batter between prepared pans. Bake for 45–50 minutes, or until a toothpick comes out clean.
- Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla, mixing until smooth and fluffy.
- Assemble: Spread frosting between cake layers and over the top. Decorate with extra walnuts or a sprinkle of cinnamon if desired.
Helpful Notes & Tips
- Grating carrots finely ensures the cake is moist and evenly textured.
- For a nut-free version, skip walnuts or replace them with shredded coconut.
- Storage: Keep covered in the refrigerator for up to 5 days; bring to room temp before serving.
Recipe Variations
- Healthier twist: Use whole wheat flour for half of the flour and substitute half the oil with unsweetened applesauce.
- Honey Carrot Cake: Replace part of the sugar with honey for a naturally sweet depth.
- No-Nuts Version: Skip walnuts altogether and keep the cake soft and nut-free.
Serving Suggestions
- Enjoy a slice with a cup of hot coffee, tea, or a cozy herbal blend.
- Garnish with a drizzle of honey or a sprinkle of shredded coconut for a special touch.
- Serve chilled for a firmer texture or slightly warm with frosting freshly spread.
Conclusion
This Gordon Ramsay-inspired carrot cake is moist, flavorful, and simply irresistible—a true classic that never goes out of style. Whether you serve it for holidays, birthdays, or a cozy Sunday afternoon, every bite brings comfort and joy. Bake it once, and it’ll become your family’s go-to dessert tradition.