Gordon Ramsay Carrot Cake

Carrot cake has long held a cherished spot in the hearts and palates of dessert lovers around the globe. Its moist texture, warm spices, and naturally sweet flavor make it an all-time favorite, often gracing tables during celebrations, holidays, and special occasions. But what if we could elevate this beloved dessert to new heights? Enter Gordon Ramsay, the culinary maestro renowned for his innovative cooking techniques and vibrant flavor profiles. In his delightful rendition of carrot cake, Ramsay introduces a unique twist that not only enhances the cake’s taste but also adds an unexpected layer of complexity.

Discover the delight of baking Gordon Ramsay’s exquisite carrot cake, featuring a unique twist that enhances its classic flavors. This recipe balances moistness with warm spices, making it a perfect addition to any celebration. Learn the secrets behind the key ingredients like fresh carrots and crushed pineapple, and master the art of cream cheese frosting. Elevate your dessert game and impress your guests with a stunning cake that combines nostalgia with modern flair. A must-try for every baking enthusiast!

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Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1 cup packed brown sugar

4 large eggs

1 cup vegetable oil

3 cups grated carrots (about 6 medium carrots)

1/2 cup crushed pineapple, drained

1/2 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Zest of 1 orange (optional for zest)

Instructions

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

Combine Sugars and Eggs: In another bowl, beat the granulated sugar, brown sugar, and eggs together until the mixture is smooth and slightly fluffy.

Incorporate Oil: Slowly add the vegetable oil to the egg mixture, whisking until fully incorporated.

Mix in Carrots and Pineapple: Fold in the grated carrots, crushed pineapple, walnuts (if using), and vanilla extract into the egg and oil mixture.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.

Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Make the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, continuing to beat until fluffy. Add the vanilla extract and orange zest, mixing until everything is well combined.

Assemble: Once the cakes have cooled completely, place one layer on a cake stand or serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the entire cake. Decorate with additional walnuts or carrot decorations if desired.

Serve: Slice the cake and serve it with a cup of tea or coffee, and enjoy the delightful flavors!

Prep Time, Total Time, Servings: 30 mins | 1 hour 10 mins | 10 servings