Gordon Ramsay's Carrot Cake (Print-Friendly Version)
Rich carrot cake with warm spices, cream cheese frosting, and toasted pecans.
# What You’ll Need to Make This:
→ For the Cake
01 -
260g chopped pecans (1 cup in the batter, 1 cup for topping — optional but worth it)
02 -
300g packed brown sugar
03 -
100g granulated sugar
04 -
240ml vegetable or canola oil
05 -
4 large eggs
06 -
133g unsweetened applesauce
07 -
1 tsp vanilla extract
08 -
312g all-purpose flour
09 -
2 tsp baking powder
10 -
1 tsp baking soda
11 -
½ tsp salt
12 -
1½ tsp cinnamon
13 -
1 tsp ground ginger
14 -
¼ tsp ground nutmeg
15 -
¼ tsp ground cloves
16 -
260g finely grated carrots
→ For the Cream Cheese Frosting
17 -
452g full-fat cream cheese (brick style, not the tub stuff)
18 -
113g unsalted butter, softened
19 -
480g powdered sugar
20 -
1½ tsp vanilla extract
21 -
Pinch of salt
# How to Prepare:
01 -
Preheat your oven to 149°C (300°F). Toast the pecans on a tray for 7–8 minutes, then let them cool.
02 -
Raise the oven temp to 177°C (350°F). Grease and line two or three 9-inch cake pans with parchment paper.
03 -
In a large bowl, whisk the brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.
04 -
In another bowl, combine the flour, baking powder, baking soda, salt, and all the spices.
05 -
Fold the dry mix into the wet just until it comes together.
06 -
Divide the batter evenly into the pans. If using 3 pans: bake for 20–24 minutes. If using 2 pans: bake for 30–35 minutes. Cakes are done when a toothpick in the center comes out clean. Cool completely in the pans before removing.
07 -
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy and spreadable.
08 -
Frost each cake layer, then stack. Cover the entire cake with frosting. Garnish with the remaining toasted pecans.
09 -
Chill the cake for 15–20 minutes before slicing for cleaner cuts.
# Extra Tips:
01 -
Grate the carrots fine—it gives the cake a better texture.
02 -
Fresh spices make a huge difference. If they smell dull, toss them.
03 -
Don’t skip the parchment paper. Getting the cake out clean is worth the extra step.
04 -
Let the cake cool completely before frosting. Melted cream cheese will ruin the texture.