This Gordon Ramsay-inspired Carrot Cake is a perfect dessert for any occasion, with its moist, flavorful cake and tangy cream cheese frosting. The cake is rich with the natural sweetness of carrots, a warm blend of spices, and crunchy walnuts. Topped with a smooth cream cheese frosting, this cake is an irresistible treat that’s sure to impress your family and friends. Whether you’re celebrating a special event or just treating yourself, this carrot cake is the perfect choice.

Why You’ll Love This Recipe

Gordon Ramsay’s carrot cake is the ideal balance of flavor and texture. The moist, spiced cake is enriched with grated carrots and crunchy walnuts, creating a depth of flavor that’s comforting and satisfying. The tangy cream cheese frosting adds the perfect contrast to the sweet, spiced cake, making each bite absolutely irresistible. With simple ingredients and easy-to-follow steps, this recipe yields a cake that’s worthy of any occasion, from birthdays to Easter celebrations or just a special treat to enjoy at home.

Ingredients

For the Cake:

2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 cups sugar
4 large eggs
1 1/2 cups vegetable oil
2 cups grated carrots
1 cup chopped walnuts

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate large bowl, beat together the sugar, eggs, and vegetable oil until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool completely in the pans before removing them.

For the Cream Cheese Frosting:

In a large mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cakes have cooled, spread a layer of frosting on top of one cake layer.
Place the second cake layer on top, then frost the top and sides of the entire cake with the remaining frosting.

Serve:

Slice and serve your delicious, homemade carrot cake! Garnish with extra walnuts on top if desired.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 10 servings

Variations

Vegan Version: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water for each egg) and use a plant-based cream cheese for the frosting.
Spiced Up: Add a pinch of ground ginger or cloves for a more robust spice flavor.
Frosting Alternatives: Use mascarpone cheese instead of cream cheese for a slightly different, less tangy frosting flavor.
Add Fruit: Add raisins or dried pineapple to the cake batter for extra sweetness and texture.
Chocolate Twist: Add a bit of cocoa powder to the batter for a chocolate carrot cake variation or drizzle melted chocolate over the top.

Storage/Reheating

Storage: Store leftover carrot cake in an airtight container in the refrigerator for up to 4-5 days.
Freezing: This carrot cake freezes beautifully. To freeze, wrap the cake layers tightly in plastic wrap and foil, and freeze for up to 3 months. When ready to serve, thaw the cake and frost as usual.
Reheating: If you prefer to serve the cake warm, gently microwave individual slices for 10-15 seconds.

FAQs

1. Can I use a different type of nut in this recipe?

Yes, feel free to substitute walnuts with other nuts like pecans or almonds if preferred.

2. Can I make this cake ahead of time?

Absolutely! This cake stores well in the fridge for up to a few days, and the flavors may even improve after a day or two. You can also freeze the cake layers for later use.

3. Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour in this recipe.

4. How do I know when the cake is done baking?

To test if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.

5. Can I make this cake without the cream cheese frosting?

If you prefer, you can make a different frosting like buttercream, or enjoy the cake without any frosting for a lighter version.

6. How can I make the frosting thicker?

If the frosting is too thin, you can add more powdered sugar to reach your desired consistency.

7. Can I add more carrots to the batter?

Yes, you can increase the amount of grated carrots to up to 3 cups for a moister, carrot-heavy cake. Just ensure it doesn’t affect the balance of wet and dry ingredients.

8. Can I add coconut to the cake batter?

Absolutely! You can fold in shredded coconut for added texture and flavor.

9. Can I substitute oil for butter in the cake?

Yes, you can substitute vegetable oil with melted butter, though the texture may change slightly.

10. How can I make this cake spicier?

Add extra cinnamon, a dash of ginger, or cloves for a spicier flavor profile.

Conclusion

Gordon Ramsay’s Carrot Cake is the ultimate indulgence—a moist, flavorful cake paired with a rich, tangy cream cheese frosting. Whether you’re baking for a special occasion or just want a treat that’s both comforting and delicious, this recipe is perfect. With its perfect blend of spices, sweetness, and texture, this carrot cake will undoubtedly be a hit at your next gathering!

Gordon Ramsay Carrot Cake

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Print Recipe

Gordon Ramsay’s Carrot Cake is a moist, decadent dessert that blends the natural sweetness of carrots, warm spices, and crunchy walnuts, all topped with a rich, tangy cream cheese frosting. Perfect for any occasion, this easy-to-make recipe delivers a delightful combination of flavors and textures, making it a favorite for birthdays, holidays, or simply as a treat to enjoy at home.

Total Time: 55 minutes
Yield: 10 servings

Instructions

For the Cake:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat together sugar, eggs, and vegetable oil until smooth and combined.
Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
Fold in the grated carrots and chopped walnuts until evenly distributed.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely in the pans before removing.

For the Cream Cheese Frosting:

Beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once the cakes have cooled, frost the top of one cake layer. Place the second layer on top and frost the top and sides with the remaining frosting.
Garnish with extra walnuts if desired.

Notes

For a vegan version, substitute eggs with flax eggs and use plant-based cream cheese for the frosting.
Add extra spices like ginger or cloves for a more robust flavor.
For a twist, try mascarpone cheese in place of cream cheese for a smoother, less tangy frosting.
You can add raisins, dried pineapple, or coconut for extra sweetness and texture.

Author: Sophia
Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert, Cake
Method: Baked
Cuisine: American
Diet: Vegetarian