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Gordon Ramsay Carrot Cake Recipe

Slice of Gordon Ramsay Carrot Cake served on a white plate
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This cozy carrot cake is soft, rich, and filled with warm spices that make every bite comforting. Toasted pecans add crunch, applesauce keeps it moist, and the velvety cream cheese frosting ties it all together. It’s the kind of dessert that vanishes fast at gatherings—because one slice is never enough.

Ingredients

Scale

For the Cake:

  • 2 cups chopped pecans (divided; 1 cup in batter, 1 for topping)
  • 1½ cups packed brown sugar
  • ½ cup granulated sugar
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 cups finely grated carrots

For the Cream Cheese Frosting:

  • 16 oz full-fat brick-style cream cheese (not whipped)
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1½ teaspoons vanilla extract
  • Pinch of salt

Instructions

  • Toast the Pecans: Preheat your oven to 300°F (149°C). Spread chopped pecans on a baking sheet and toast for 7–8 minutes. Let cool completely.
  • Prepare Pans & Heat Oven: Raise oven temperature to 350°F (177°C). Grease and line two or three 9-inch cake pans with parchment paper.
  • Mix Wet Ingredients: In a large mixing bowl, whisk together brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.
  • Combine Dry Ingredients: In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  • Make the Batter: Gradually fold the dry ingredients into the wet ingredients just until no dry streaks remain. Add the grated carrots and 1 cup of toasted pecans. Gently mix.
  • Divide & Bake: Pour the batter evenly into prepared pans.

– If using 3 pans: bake for 20–24 minutes

– If using 2 pans: bake for 30–35 minutes

Check for doneness with a toothpick—it should come out clean or with a few crumbs.

  • Cool the Cakes: Let the cakes cool completely in the pans before removing.
  • Make the Frosting: Beat cream cheese and softened butter together until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy and spreadable.
  • Assemble the Cake: Frost between the layers, then coat the entire cake. Press the remaining pecans into the top or sides as desired.
  • Chill Before Slicing: Refrigerate for 15–20 minutes before cutting to get clean slices.

Notes

  • Grate carrots finely for the best texture—no chunky bits!
  • Fresh spices make a world of difference. Dull spices = dull cake.
  • Always line your pans. It’s the difference between cake success and cake chaos.
  • Let the layers cool completely before frosting—nobody likes melted cream cheese goo.

Find it online: https://cookingwithramsay.com/gordon-ramsay-carrot-cake-recipe/