Gordon Ramsay’s Carrot Cake Recipe
A moist, perfectly spiced carrot cake with toasted pecans and rich cream cheese frosting—this Gordon Ramsay-inspired recipe delivers bakery-quality flavour with a soft, tender crumb and balanced sweetness.
Ingredients
For the Cake:
- 260 g chopped pecans toasted
- 300 g brown sugar
- 100 g granulated sugar
- 240 ml vegetable or canola oil
- 4 large eggs
- 133 g unsweetened applesauce
- 1 tsp vanilla extract
- 312 g all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 260 g finely grated carrots
For the Cream Cheese Frosting:
- 452 g full-fat cream cheese
- 113 g unsalted butter softened
- 480 g powdered sugar
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Preheat & Prepare
- Preheat oven to 175°C (350°F). Grease and line two round cake pans.
Step 2: Toast the Pecans
- Spread pecans on a tray and toast for 7–8 minutes until fragrant. Let cool.
Step 3: Mix Wet Ingredients
- In a large bowl, whisk together oil, brown sugar, and granulated sugar.
- Add eggs one at a time, mixing well. Stir in applesauce and vanilla.
Step 4: Combine Dry Ingredients
- In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
Step 5: Combine Batter
- Gradually fold the dry mixture into the wet mixture. Do not overmix.
Step 6: Add Carrots & Nuts
- Fold in grated carrots and toasted pecans evenly.
Step 7: Bake
- Divide batter into pans and bake for 30–35 minutes or until a toothpick comes out clean. Cool completely.
Step 8: Make Frosting
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla and salt.
Step 9: Assemble
- Layer the cake with frosting in between and cover the top and sides. Garnish with pecans if desired.
Notes
- Do not overmix the batter—this keeps the cake light and tender.
- Applesauce is key for moisture without excess oil.
- Cool completely before frosting to prevent melting.
- Store in the refrigerator for up to 5 days in an airtight container.
- Freeze unfrosted layers for up to 3 months.
- Optional variations: add raisins, crushed pineapple, or swap pecans for walnuts.