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A delicious slice of multi-layered carrot cake with white cream cheese frosting and chopped nuts, reminiscent of Gordon Ramsays Carrot Cake.
Maryam

Gordon Ramsay's Spiced Carrot & Walnut Cake with Zesty Cream Cheese Frosting

Experience a refined take on a classic with Gordon Ramsay's indulgent carrot cake. Layers of moist, spiced carrot and walnut cake, enriched with a hint of pineapple, are perfectly balanced by a tangy, velvety cream cheese frosting with a bright lemon finish.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, British
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2 cups All-purpose flour sifted
  • 2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/4 tsp Ground ginger
  • 1/2 tsp Salt
  • 1 1/2 cups Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 4 Large eggs room temperature
  • 1 1/4 cups Vegetable oil or canola oil
  • 1 tsp Vanilla extract
  • 3 cups Carrots finely grated
  • 1/2 cup Crushed pineapple well-drained
  • 1 cup Walnuts chopped, optional
For the Zesty Cream Cheese Frosting
  • 8 oz Cream cheese full-fat, softened
  • 1/2 cup Unsalted butter softened (1 stick)
  • 3 1/2 cups Powdered sugar sifted
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest from 1 large lemon
  • 1-2 tbsp Milk or cream if needed for consistency

Equipment

  • Two 9-inch round cake pans
  • Large Mixing Bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Electric mixer (stand or hand-held)
  • Fine-Mesh Sieve
  • Grater
  • Parchment Paper

Method
 

Prepare the Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper. This ensures easy release.
  2. In a large bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, light brown sugar, eggs, vegetable oil, and vanilla extract until well combined and smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix.
  5. Fold in the finely grated carrots, well-drained crushed pineapple, and chopped walnuts (if using) using a rubber spatula until evenly distributed.
  6. Divide the batter evenly between the two prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
  7. Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. Do not frost warm cakes.
Prepare the Zesty Cream Cheese Frosting
  1. In a large bowl, using an electric mixer, beat the softened cream cheese and unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until fully incorporated. Once all sugar is added, increase speed to medium-high and beat for another 2 minutes until light and fluffy.
  3. Stir in the vanilla extract and lemon zest. If the frosting is too thick, add milk or cream, 1 tablespoon at a time, until it reaches your desired spreading consistency.
Assemble the Cake
  1. Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread about one-third of the cream cheese frosting evenly over the top.
  2. Carefully place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake. Smooth with an offset spatula or create decorative swirls.
  3. For an elegant finish, garnish with a sprinkle of extra chopped walnuts or thin strips of orange/lemon zest, as Chef Ramsay might do. Refrigerate for at least 30 minutes before serving to allow the frosting to set.

Notes

For best results, ensure all cold ingredients (eggs, cream cheese, butter) are at room temperature. This helps achieve a smooth batter and creamy frosting. The cake can be stored covered in the refrigerator for up to 3-4 days.