Gordon Ramsay Carrot Cake

Carrot cake has secured its place as a beloved dessert in kitchens and bakeries around the world. Its unique combination of sweet, spicy, and earthy flavors, coupled with its moist texture, has made it a versatile choice for various occasions—from cozy family gatherings to extravagant celebrations. The allure of carrot cake lies not only in its delightful taste but also in its adaptability; it can be dressed up with lavish frostings or kept simple, allowing the natural flavors to shine.

Discover the magic of Gordon Ramsay's delectable carrot cake, a moist and flavorful classic perfect for any occasion. This beloved dessert combines sweet, spicy, and earthy flavors, enhanced by a rich cream cheese frosting. Whether you're an experienced baker or a novice, this step-by-step guide will help you master the art of baking this delightful treat. Learn about the key ingredients, preparation methods, and tips for ensuring a show-stopping cake every time. Elevate your baking game and impress your family and friends with this scrumptious dessert!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 cup vegetable oil

4 large eggs

2 cups grated carrots (about 4 large carrots)

½ cup crushed pineapple, drained

1 cup chopped walnuts or pecans (optional)

1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

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

Combine Wet Ingredients: In another bowl, combine the vegetable oil, eggs, grated carrots, crushed pineapple, walnuts (if using), and vanilla extract. Mix until thoroughly combined.

Combine Mixtures: Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Pour into Pans: Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.

Bake: Place the pans in the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.

Prepare Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy and smooth. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Add the vanilla extract and lemon zest (if using), and mix until smooth.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.

Decorate: Optionally, garnish with additional chopped walnuts or pecans, and perhaps some shredded carrots or edible flowers for a beautiful presentation.

Serve: Slice and enjoy your magically moist carrot cake, best paired with a cup of tea or coffee.

Prep Time: 20 mins | Total Time: 1 hr 10 mins | Servings: 12