I bake this moist, warmly spiced carrot cake when I want a nostalgic yet elegant dessert. It’s rich with grated carrots, nuts, and spices, and topped with smooth cream cheese frosting—perfect for a special occasion or cozy afternoon.

Gordon Ramsay Carrot Cake

Why I’ll Love This Recipe

I get a cake that’s moist and full of texture—thanks to grated carrots, a boost of neutral oil, and toasted pecans.
It’s warmly spiced with cinnamon and allspice, offering classic flavors that feel both comforting and refined.
I love the creamy, tangy finish of cream cheese icing, balanced by just enough sweetness.
The method is impressively straightforward—beat the wet ingredients, fold in dry, then bake and frost.
It reliably yields 6–8 servings—ideal for sharing or savouring over a few days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
grated carrots
eggs
all-purpose flour
allspice
baking powder
baking soda
light brown sugar
ground cinnamon
white sugar
neutral oil (like canola or vegetable)
pecans (roughly chopped)
salt
vanilla extract
cream cheese (for frosting)
unsalted butter (for frosting)
confectioners’ sugar (powdered sugar, for frosting)

Directions

I preheat my oven and prepare a cake pan—greased and lined if needed.
In a large bowl, I whisk together the wet ingredients: eggs, white sugar, light brown sugar, oil, and vanilla.
In a separate bowl, I sift together the dry ingredients: flour, baking powder, baking soda, cinnamon, allspice, and salt.
I fold the dry ingredients into the wet, mixing gently until just combined, then stir in grated carrots and chopped pecans.
I pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
After the cake cools, I make the frosting: I beat cream cheese and unsalted butter until smooth, then gradually add powdered sugar until velvety and sweet.
I spread the frosting evenly over the cooled cake, creating a beautiful, creamy layer.

Servings and timing

This cake makes 6–8 servings.

Prep time: moderate—mixing the batter takes maybe 15 minutes.
Bake time: around 1 hour.
Total time: approximately 1 hour 15 minutes (plus cooling and frosting).

Variations

When I feel creative, I’ll switch things up by:

Adding a pinch of nutmeg or ginger for extra depth.
Swapping pecans for walnuts or pistachios for a different crunch.
Folding in crushed pineapple or shredded coconut for subtle tropical notes—yet true to Gordon’s straightforward style, I often keep it classic.

Storage/reheating

I store the frosted cake in the fridge, lightly covered, and it stays moist and delicious for 3–4 days.
For cake without frosting, I keep it at room temperature for up to 2 days before transferring it to the fridge—a quick warm-up in the microwave restores that just-baked feel.

FAQs

Can I make this cake ahead of time?

Absolutely—I often bake it a day before and frost it the next—it gives the flavors time to develop.

How do I avoid a dry cake?

I make sure not to overmix and double-check the cake only needs a toothpick to be clean. The carrots and oil help keep it tender.

Can I use another nut instead of pecans?

Yes—I’ve used walnuts or even almonds—just adjust to your preference.

Is there a lighter frosting alternative?

Yes—Greek yogurt blended with a bit of honey creates a tangy, lighter topping that feels fresh and delicious.

Can I make this in a loaf pan or cupcakes?

I’ve used a loaf pan with about a 10-minute reduction in timing, and for cupcakes, I bake for around 25–30 minutes—just watch for that clean toothpick.

Conclusion

This carrot cake, inspired by Gordon Ramsay’s style, is the kind of classic dessert I love: warmly spiced, richly textured, and beautifully frosted. It feels both elegant and comforting—the perfect treat anytime I want something special that’s still easy to make. Want help tweaking for dietary needs or flavor themes? I’d be delighted to experiment with you!