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Gordon Ramsay's Carrot Cake

This classic carrot cake is incredibly moist and flavorful, topped with a dreamy cream cheese frosting, making it a perfect crowd-pleaser for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 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 brown sugar
  • 1 cup vegetable oil
  • 4 large eggs Use room temperature for best results.
  • 3 cups grated carrots Grate finely for added moisture.
  • 1 cup crushed pineapple, drained
  • 1 cup chopped walnuts or pecans (optional) Substitute with pecans or omit for nut-free.
For the frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another large bowl, mix the granulated sugar, brown sugar, and oil until well combined. Add the eggs one at a time, beating well after each addition.
  4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the grated carrots, crushed pineapple, and nuts if using.
  5. Divide the batter evenly between the two prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting and Assembly
  1. For the frosting, beat the cream cheese and butter together until smooth.
  2. Gradually add the powdered sugar and vanilla extract until fully combined and fluffy.
  3. Once the cakes are completely cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
Serving
  1. Slice and serve while beautiful and moist. For an extra touch, add some toasted walnuts on top for a delightful crunch.

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze after cooling for longer storage. Grate carrots finely and use room temperature eggs for the best texture.