Gordon Ramsay Carrot Cake

Gordon Ramsay, a name synonymous with culinary excellence, has made an indelible mark on the culinary world through his innovative recipes, energetic television presence, and relentless pursuit of perfection. His influence extends beyond the walls of his restaurants, inspiring home cooks to elevate their cooking game. One such recipe that embodies Ramsay's approach to simple yet exceptional desserts is his delectable carrot cake.

Discover Gordon Ramsay's delectable carrot cake recipe that brings together the natural sweetness of carrots with warm spices for a truly irresistible dessert. This guide walks you through the history of carrot cake, its nutritional benefits, and detailed steps to create a moist cake topped with creamy frosting. Perfect for celebrations or a cozy treat, this cake offers a delightful mix of flavors and textures that will impress friends and family alike. Enjoy the joy of baking and savor each delicious slice!

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Ingredients

2 cups all-purpose flour

2 cups granulated sugar

1 cup vegetable oil

4 large eggs

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

3 cups grated carrots (about 4 large carrots)

1 cup crushed pineapples, drained

1 cup chopped walnuts (or pecans, optional)

1 teaspoon vanilla extract

1/2 cup raisins (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

Zest of 1 lemon (for extra freshness, 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 for easy removal.

Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk together until evenly mixed.

Combine Wet Ingredients: In another bowl, whisk together the oil and sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Add Carrots and Mix-Ins: Fold in the grated carrots, drained crushed pineapples, chopped nuts, and raisins (if using) into the batter. Ensure everything is evenly distributed.

Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the Cakes: Once baked, remove the cakes from the oven. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fully incorporated. Stir in the vanilla extract and lemon zest (if using) until combined.

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

Garnish and Serve: Optionally, garnish the top of the cake with extra chopped nuts or carrot decorations. Slice and serve with a dollop of extra frosting on the side, if desired.

Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 12 slices