Looking for the perfect Gordon Ramsay Carrot Cake that’s as indulgent as it is foolproof? You just found it. This cake is beautifully moist, bursting with spice, and topped with a rich cream cheese frosting you’ll want to eat by the spoonful. Toasted pecans add that crave-worthy crunch, making it the homemade carrot cake of your dreams.
Whether you’re baking for a birthday, Easter brunch, or just because it’s Tuesday (hey, no judgment here), this easy carrot cake recipe delivers. It’s refined enough to impress, yet simple enough for everyday bakers. So, let’s get grating and make something special!
Why You’ll Love This Moist Carrot Cake
- Super moist: Applesauce and oil keep it ultra-tender.
- Deep flavor: Warm spices + brown sugar = major comfort.
- Crowd-pleasing frosting: That cream cheese topping is pure gold.
- Toasted pecans: A must for nutty crunch in every bite.
- Reliable: Easy-to-follow steps, no fancy gadgets required.
This cake is a true showstopper, just like something Gordon Ramsay would whip up—with less shouting, of course.
Ingredients
Cake:
- 2 cups (260 g) chopped pecans, divided
- 1 1/2 cups (300 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 cup (240 ml) vegetable or canola oil
- 4 large eggs
- 2/3 cup (133 g) smooth unsweetened applesauce
- 1 tsp vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 2 cups (260 g) finely grated carrots
Cream Cheese Frosting:
- 16 oz (452 g) full-fat cream cheese
- 1/2 cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch of salt
How to Make This Easy Carrot Cake Recipe
- Toast the pecans: Preheat oven to 300°F (149°C). Spread pecans on a baking tray and toast for 7–8 minutes. Let cool.
- Prepare pans: Increase oven temp to 350°F (177°C). Grease and line two or three 9-inch round pans with parchment.
- Make the batter: In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla.
- In another bowl, mix flour, baking powder, baking soda, salt, and all spices.
- Fold dry ingredients into the wet mixture until just combined.
- Add grated carrots and 1 cup of toasted pecans. Mix gently.
- Bake: Divide batter evenly between pans.
- For 3 pans: bake 20–24 minutes
- For 2 pans: bake 30–35 minutes
Cool completely before frosting.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until creamy.
- Assemble: Stack layers with frosting in between. Frost the top and sides. Press remaining pecans around edges and on top.
- Chill for 15–20 minutes before slicing for cleaner cuts.
Tips for the Best Homemade Carrot Cake
- Grate your carrots finely. The finer the shred, the better the texture.
- Use room temperature ingredients for a smooth batter and frosting.
- Don’t overmix once the dry and wet ingredients come together.
- Chilling helps! Letting the cake chill before slicing gives those gorgeous, clean layers.
- Make it ahead: It actually tastes better the next day when the spices meld.
Why This Recipe Is Close to My Heart
Carrot cake has always had a special place at my family table, and this Gordon Ramsay-inspired version? It’s the one that gets requested over and over. My mom used to make a carrot cake that smelled like a warm hug. I’ve taken that nostalgia and added toasted pecans and a spiced-up kick to make it truly unforgettable.
I tested this recipe more times than I can count—because I wanted it to be perfect. It’s one of those cakes where people ask for seconds and the recipe. And if you’re baking for someone who swears they don’t like carrot cake? Watch them change their mind after the first bite.
Serving Suggestions
- Enjoy with a warm cup of chai or coffee.
- Garnish with extra grated carrot curls or a dusting of cinnamon.
- Serve alongside fresh berries for a pop of brightness.
- For a brunch spread, pair with quiche and fresh fruit salad.
This cake is equally at home on a fancy dessert table or just served on a paper plate at a casual get-together.
How to Store Carrot Cake
- Refrigerator: Keep covered in the fridge for up to 5 days. The frosting helps keep it moist.
- Freezer: Wrap unfrosted cake layers tightly in plastic and foil. Freeze for up to 2 months.
- Frosted slices: Can be frozen too! Wrap individually and thaw in the fridge overnight.
Bonus: It tastes even better on day two. Hello, make-ahead magic!
FAQs About Gordon Ramsay Carrot Cake
Can I make this into cupcakes?
Yes! Fill cupcake liners 2/3 full and bake at 350°F for 18–20 minutes. Check with a toothpick.
Do I have to use pecans?
Nope! Walnuts are a great substitute, or skip nuts entirely for a smoother texture.
Can I reduce the sugar?
You can cut back the granulated sugar slightly, but brown sugar is key to the cake’s moisture and depth.
Is this cake spicy?
Not hot spicy, but warm and cozy from the cinnamon, ginger, and cloves.
Make This Gordon Ramsay Carrot Cake and Wow Everyone at the Table
This Gordon Ramsay Carrot Cake brings everything you love about classic desserts into one unbelievably moist and flavorful masterpiece. With cozy spices, creamy frosting, and crunchy toasted pecans, it’s the kind of cake that turns moments into memories.
Whether you’re an experienced baker or this is your first go at a layered cake, this easy carrot cake recipe is totally doable and 100% worth it. So preheat that oven, grab your grater, and let the baking magic begin!
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Gordon Ramsay Carrot Cake
- Total Time: 1 hour – 1 hour 10 minutes (plus cooling/chilling)
- Yield: 12–14 servings 1x
- Diet: Vegetarian
Description
This Gordon Ramsay Carrot Cake is moist, spice-packed, and topped with a luscious cream cheese frosting. Toasted pecans add crunch and depth, while applesauce and oil keep the cake tender and flavorful. It’s an easy, foolproof recipe that’s perfect for birthdays, Easter, or any occasion where you want a show-stopping dessert.
Ingredients
Cake:
-
2 cups (260 g) chopped pecans, divided
-
1 1/2 cups (300 g) packed brown sugar
-
1/2 cup (100 g) granulated sugar
-
1 cup (240 ml) vegetable or canola oil
-
4 large eggs
-
2/3 cup (133 g) smooth unsweetened applesauce
-
1 tsp vanilla extract
-
2 1/2 cups (312 g) all-purpose flour
-
2 tsp baking powder
-
1 tsp baking soda
-
1/2 tsp salt
-
1 1/2 tsp ground cinnamon
-
1 tsp ground ginger
-
1/4 tsp ground nutmeg
-
1/4 tsp ground cloves
-
2 cups (260 g) finely grated carrots
Cream Cheese Frosting:
-
16 oz (452 g) full-fat cream cheese
-
1/2 cup (113 g) unsalted butter, softened
-
4 cups (480 g) powdered sugar
-
1 1/2 tsp vanilla extract
-
Pinch of salt
Instructions
-
Preheat oven to 300°F (149°C). Toast pecans for 7–8 minutes, then cool.
-
Increase oven to 350°F (177°C). Grease and line two or three 9-inch pans with parchment.
-
In a large bowl, whisk together sugars, oil, eggs, applesauce, and vanilla.
-
In a separate bowl, combine flour, baking powder, baking soda, salt, and spices.
-
Fold dry ingredients into wet until just combined.
-
Stir in grated carrots and 1 cup toasted pecans.
-
Divide batter between pans:
-
Bake 20–24 min (3 pans) or 30–35 min (2 pans). Cool completely.
-
-
For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until creamy.
-
Assemble cake with frosting between layers, covering top and sides. Decorate with remaining pecans.
-
Chill 15–20 minutes before slicing.
Notes
Finely grate carrots for even texture.
Room-temperature ingredients ensure smooth batter and frosting.
Don’t overmix once dry and wet ingredients are combined.
Cake tastes even better the next day.
For cupcakes, bake 18–20 minutes at 350°F.
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American