Description
A moist and flavorful carrot cake inspired by Gordon Ramsay, featuring toasted pecans, warm spices, and a tangy cream cheese frosting. The addition of applesauce ensures a tender crumb without excessive oiliness.
Ingredients
Units
Scale
- 260g chopped pecans (1 cup in the batter, 1 cup for topping — optional but worth it)
- 300g packed brown sugar (dark or light works)
- 100g granulated sugar
- 240ml vegetable oil or canola oil
- 4 large eggs
- 133g smooth unsweetened applesauce
- 1 tsp pure vanilla extract
- 312g 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
- 260g finely grated carrots (use the fine side of a grater)
- 452g full-fat brick cream cheese
- 113g unsalted butter, softened
- 480g powdered sugar
- 1 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 149°C (300°F). Spread the pecans on a tray and toast for about 7–8 minutes. Let them cool completely while you prep the rest.
- Increase the oven temperature to 177°C (350°F). Grease two or three 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the brown sugar, white sugar, oil, eggs, applesauce, and vanilla until smooth.
- In another bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to ensure even distribution.
- Fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to prevent a dense cake.
- Stir in the grated carrots and 1 cup of the toasted pecans. The batter will be thick.
- Divide the batter evenly among the prepared pans. For three pans, bake for 20–24 minutes; for two pans, bake for 30–35 minutes. A toothpick inserted into the center should come out clean.
- Allow the cakes to cool completely in the pans before removing.
- For the frosting, beat the cream cheese and softened butter until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. Beat until creamy and spreadable.
- Assemble the cake by stacking the layers, spreading frosting between each layer and over the top and sides. Press the remaining toasted pecans onto the top and sides if desired.
- Chill the cake for about 15–20 minutes before slicing to help set the frosting and achieve clean slices.
Notes
- Use freshly grated carrots for the best texture and moisture.
- Ensure all spices are fresh for optimal flavor.
- Do not skip toasting the pecans; it enhances their flavor.
- Allow the cake layers to cool completely before frosting to prevent the frosting from melting.
- Weighing your flour can lead to more consistent results.
Nutrition
- Serving Size: 1 slice
- Calories: 415 kcal
- Sugar: 44 g
- Sodium: 464 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.02 g
- Carbohydrates: 66 g
- Fiber: 17 g
- Protein: 13 g
- Cholesterol: 164 mg
