Gordon Ramsay Carrot Cake Recipe – Moist, Spiced & Irresistible
When it comes to desserts that strike the perfect balance between indulgence and comfort, carrot cake always steals the spotlight. Richly spiced, wonderfully moist, and layered with creamy frosting, this cake is loved by many across the globe. Chef Gordon Ramsay, known for his mastery of classic dishes with a modern twist, has his own take on carrot cake that elevates it to an entirely new level. Unlike the overly sweet versions you may find in bakeries, Ramsay’s carrot cake is beautifully balanced with earthy carrots, warm spices, crunchy nuts, and a luscious cream cheese frosting that ties it all together.
What makes this cake truly special is the texture—soft and fluffy with just the right bite from walnuts and raisins. Whether you’re preparing it for a family celebration, a festive dinner, or simply as a cozy weekend treat, this Gordon Ramsay-inspired carrot cake is bound to impress.
Ingredients Needed
| Ingredient | Quantity | Calories (approx.) |
|---|---|---|
| All-purpose flour | 2 cups (250 g) | 910 |
| Baking powder | 2 tsp | 10 |
| Baking soda | 1 tsp | 0 |
| Ground cinnamon | 2 tsp | 12 |
| Ground nutmeg | ½ tsp | 6 |
| Ground ginger | ½ tsp | 5 |
| Carrots (grated) | 2 cups (250 g) | 100 |
| Eggs | 3 large | 210 |
| Brown sugar | 1 cup (200 g) | 830 |
| Sunflower or vegetable oil | 1 cup (240 ml) | 1920 |
| Walnuts (chopped) | ½ cup (60 g) | 400 |
| Raisins | ½ cup (80 g) | 240 |
| Cream cheese (for frosting) | 225 g | 800 |
| Unsalted butter (softened) | ½ cup (115 g) | 810 |
| Powdered sugar | 2 cups (250 g) | 960 |
| Vanilla extract | 1 tsp | 12 |
Step-by-Step Cooking Instructions
- Preheat the oven – Set your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix the dry ingredients – In a large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- Whisk the wet ingredients – In another bowl, whisk eggs, brown sugar, and oil until smooth and slightly frothy.
- Combine wet and dry – Gently fold the dry mixture into the wet ingredients until just combined. Avoid overmixing.
- Add the carrots and extras – Stir in grated carrots, chopped walnuts, and raisins. The batter should be thick and slightly chunky.
- Bake the cake – Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.
- Prepare the frosting – Beat softened butter and cream cheese together until creamy. Add powdered sugar and vanilla, whisking until smooth and fluffy.
- Assemble the cake – Place one cake layer on a plate, spread frosting generously, then top with the second layer. Frost the top and sides for a finished look.
- Chill and serve – Refrigerate the cake for at least 30 minutes before slicing for neat, firm pieces.
Tips for Customizing the Recipe
- Nut-Free Version: Skip walnuts or substitute with sunflower seeds for crunch.
- Extra Moisture: Add a splash of pineapple juice or crushed pineapple for tropical sweetness.
- Healthier Twist: Replace half the oil with Greek yogurt for a lighter cake.
- Frosting Upgrade: Add a touch of lemon zest to the cream cheese frosting for brightness.
- Spice Boost: Increase cinnamon and nutmeg if you love a stronger spice kick.
Nutritional Information (per slice, approx. 1 of 12 servings)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 6 g |
| Fat | 24 g |
| Saturated Fat | 8 g |
| Carbohydrates | 48 g |
| Sugar | 30 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Serving Suggestions
- Serve each slice with a drizzle of caramel sauce for an indulgent twist.
- Pair with a hot cup of black coffee or spiced chai tea.
- Garnish with crushed walnuts or a sprinkle of cinnamon on top for a café-style presentation.
- For a festive touch, decorate with candied carrot ribbons or edible flowers.
Gordon Ramsay Carrot Cake Recipe – Moist, Spiced & Irresistible
10
servings20
minutes45
minutes420
kcalIngredients
| Ingredient | Quantity | Calories (approx.) |
| —————– | ———————– | —————— |
| Carrots (grated) | 2 cups (about 4 medium) | 100 |
| All-purpose flour | 2 cups | 910 |
| Baking powder | 2 tsp | 10 |
| Baking soda | 1 tsp | 0 |
| Ground cinnamon | 2 tsp | 12 |
| Ground nutmeg | ½ tsp | 6 |
| Ground ginger | ½ tsp | 6 |
| Granulated sugar | 1 cup | 774 |
| Brown sugar | ½ cup | 207 |
| Vegetable oil | 1 cup | 1,927 |
| Eggs | 4 large | 280 |
| Walnuts (chopped) | 1 cup | 654 |
| Raisins | ½ cup | 217 |
| Vanilla extract | 1 tsp | 12 |
| Ingredient | Quantity | Calories (approx.) |
| ————————– | ———— | —————— |
| Cream cheese (softened) | 8 oz (225 g) | 800 |
| Unsalted butter (softened) | ½ cup | 810 |
| Powdered sugar | 2 ½ cups | 1,225 |
| Vanilla extract | 1 tsp | 12 |
Directions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In another bowl, beat eggs, sugar, brown sugar, and oil until smooth. Stir in vanilla extract.
- Gradually fold the dry mixture into the wet mixture until just combined.
- Add the grated carrots, walnuts, and raisins, mixing gently.
- Divide the batter evenly into the prepared pans.
- Bake for 40–45 minutes, or until a toothpick inserted comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
- Prepare frosting: Beat cream cheese and butter until creamy. Slowly add powdered sugar, mixing until smooth. Stir in vanilla.
- Once cakes are fully cooled, frost the top of one layer, place the second layer over it, and spread frosting on top and sides.
Recipe Video
Notes
- For extra moisture, soak raisins in warm water (or orange juice) for 10 minutes before adding.
You can swap walnuts with pecans or skip nuts altogether if desired.
FAQs
1: What makes Gordon Ramsay’s carrot cake different from regular carrot cake?
Gordon Ramsay’s version focuses on balance—moist sponge, aromatic spices, and not overly sweet. The addition of walnuts and raisins gives it a unique texture, while the cream cheese frosting adds a rich but smooth finish.
2: Can I make this carrot cake ahead of time?
Yes! You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. Frosting can also be prepared beforehand and refrigerated. Assemble the cake just before serving for the best results.
3: Can I freeze carrot cake?
Absolutely. Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before frosting. If already frosted, freeze slices individually for convenience.
4: Can I substitute the oil in the recipe?
Yes, you can replace half of the oil with Greek yogurt or unsweetened applesauce for a lighter texture while still keeping the cake moist.
5: Do I need to peel the carrots before grating?
It’s recommended to peel the carrots for a smoother texture and sweeter taste. Unpeeled carrots may add a slightly earthy flavor.
6: Can I make this carrot cake without nuts?
Definitely! Just skip the walnuts or replace them with seeds (like sunflower or pumpkin seeds) if you want to keep the crunch without nuts.
Conclusion
The Gordon Ramsay carrot cake recipe is everything you want in a dessert—richly spiced, tender, and perfectly balanced with creamy frosting. It’s a timeless cake that works for birthdays, holidays, or any moment when you want to impress with a homemade treat. Once you try this recipe, it might just become your go-to carrot cake for years to come.
