Easter brunch or spring birthdays call for a classic showstopper. You want something that looks impressive but feels like home. This Gordon Ramsay carrot cake is exactly that kind of recipe.
It is incredibly moist thanks to a secret ingredient. The warm spices make your whole kitchen smell amazing. You will love how the zesty lime frosting cuts through the sweetness. It is the perfect treat for your family.
What Makes This Recipe Special
This cake stays soft for days because of the unsweetened applesauce. It adds a lovely texture without making things too heavy. You get a deep flavor from the blend of four different spices. Every bite is balanced and perfectly spiced.
It is a wonderful choice for a spring celebration or a cozy Sunday. Your guests will think you spent hours in the kitchen. In reality, it is a straightforward bake that anyone can master. It truly is the ultimate comfort dessert for any occasion.
Simple Method
You will start by mixing your dry and wet ingredients separately. This ensures the batter stays smooth and emulsified. Folding in the carrots and pecans by hand is key. It keeps the cake light and airy instead of dense. Even beginners can do this with great success.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Using fresh lime zest makes a huge difference in the frosting.
- 312g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 300g light brown sugar, packed
- 100g granulated sugar
- 240ml vegetable oil
- 4 large eggs, room temperature
- 133g unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 260g carrots, finely grated
- 130g toasted pecans, chopped
- 450g full-fat cream cheese, softened
- 115g unsalted butter, softened
- 480g icing sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1 lime, zest only
Step-by-Step
- Preheat the oven to 175°C (350°F) and grease two 23cm (9-inch) round cake tins, lining the bases with parchment paper.
- Spread the pecans on a baking sheet and toast for 7–8 minutes until fragrant, then chop once cooled.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large mixing bowl, whisk the light brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until the mixture is completely smooth and emulsified.
- Gradually fold the dry ingredient mixture into the wet ingredients using a spatula until no dry flour pockets remain.
- Incorporate the grated carrots and the 130g of chopped pecans into the batter using a gentle folding motion.
- Distribute the batter evenly between the prepared cake tins and smooth the surfaces with a spatula.
- Bake for 30–35 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely to room temperature.
- Prepare the frosting by beating the softened cream cheese and butter together until aerated and smooth.
- Add the icing sugar, vanilla extract, and lime zest, beating on low speed until incorporated and then on high until light and fluffy.
- Place one cake layer on a stand, apply a layer of frosting, top with the second cake, and cover the exterior and top with the remaining frosting.
Best Ways to Enjoy It
Serve this cake at room temperature for the best texture. The frosting stays creamy while the cake remains tender. Pair a slice with a hot cup of coffee or tea. It is a lovely afternoon treat for your family.
For a special occasion, garnish the top with extra lime zest. You can also press extra pecans into the sides. Set the table with your favorite plates and enjoy. This cake makes any moment feel like a special celebration.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. The cream cheese frosting needs to stay chilled. It will keep well for up to four days. For the best flavor, let it sit out for 20 minutes before eating. Reheating is not necessary as it is delicious cold.
Tips for Best Results
- Toast your pecans to bring out their deep, nutty flavor.
- Do not overmix the batter once you add the flour.
- Use walnuts if you do not have pecans on hand.
- Grate your carrots finely for a smoother cake texture.
- Add small marzipan carrots for a festive Easter look.
- Always use full-fat cream cheese for a stable frosting.
- Ensure your eggs are at room temperature before starting.
Ways to Switch It Up
- Swap the pecans for walnuts for a classic earthy taste.
- Use a gluten-free flour blend to make it allergy-friendly.
- Add a handful of raisins for extra sweetness and chew.
- Try orange zest in the frosting for a different citrus twist.
Common Questions
Can I make this cake ahead of time?
Yes, you can bake the layers a day early. Wrap them tightly in plastic wrap once they are cool. Frost the cake on the day you plan to serve it.
Why is there applesauce in the recipe?
Applesauce adds incredible moisture without extra fat. It helps the cake stay soft for several days. You will not taste the apple at all.
How do I know the cake is done?
Insert a wooden skewer into the center of the cake. If it comes out clean, your cake is ready. The edges should also pull away slightly from the tin.
I hope this Gordon Ramsay carrot cake becomes a new favorite for your spring gatherings. It is such a joy to share a homemade cake with loved ones. Happy baking!
— Alex
Ingredients
- 312 g all -purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 300 g light brown sugar, packed
- 100 g granulated sugar
- 240 ml vegetable oil
- 4 large eggs , room temperature
- 133 g unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 260 g carrots , finely grated
- 130 g toasted pecans, chopped
- 450 g full -fat cream cheese, softened
- 115 g unsalted butter, softened
- 480 g icing sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
- 1 lime , zest only
Instructions
- Preheat the oven to 175°C (350°F) and grease two 23cm (9-inch) round cake tins, lining the bases with parchment paper.
- Spread the pecans on a baking sheet and toast for 7–8 minutes until fragrant, then chop once cooled.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large mixing bowl, whisk the light brown sugar, granulated sugar, vegetable oil, eggs, applesauce, and vanilla extract until the mixture is completely smooth and emulsified.
- Gradually fold the dry ingredient mixture into the wet ingredients using a spatula until no dry flour pockets remain.
- Incorporate the grated carrots and the 130g of chopped pecans into the batter using a gentle folding motion.
- Distribute the batter evenly between the prepared cake tins and smooth the surfaces with a spatula.
- Bake for 30–35 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely to room temperature.
- Prepare the frosting by beating the softened cream cheese and butter together until aerated and smooth.
- Add the icing sugar, vanilla extract, and lime zest, beating on low speed until incorporated and then on high until light and fluffy.
- Place one cake layer on a stand, apply a layer of frosting, top with the second cake, and cover the exterior and top with the remaining frosting.
