GORDON RAMSAY RECIPES INGREDIENTS: gordon ramsay cake recipes

Carrot cake is one of those cakes that’s full of potential, but somehow people always seem to mess with perfection. I mean, really, who decided that adding pineapples and raisins to carrot cake was necessary? No one sits around eating pineapples and carrots together. It makes no sense. I also personally only like the pecans on the outside of the cake, but that’s not a deal breaker. Don’t even get me started on people who use buttercream instead of cream cheese icing for carrot cake. Admittedly, all of these things are extremely trivial… Sometimes I surprise even myself with the amount of useless thought I put into food.

I’m sure you’ve all noticed that I’m a huge fan of Jaclyn over at Cooking Classy because her pictures are always beautiful and everything she posts is absolutely amazing. This cake is a perfect example because, well, this cake is perfect. It is hands down the best carrot cake I have ever made or tried. The only thing I changed is the amount of cream cheese icing (I did one and a half of the recipe). The recipe itself is flawless. I wanted to savor this cake for as long as possible, but it was so good I found myself cutting a piece every time I walked by the fridge. I have zero restraint. I hope you enjoy!

Best Ever Carrot Cake
Recipe from Cooking Classy

Serving Size: 12 Servings

Ingredients

4 eggs

3/4 cup vegetable oil

1/2 cup applesauce

2 cups granulated sugar

2 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

3 cups lightly packed finely grated carrots*

1 recipe Cream Cheese Frosting, recipe follows

2/3 cup chopped pecans

Cream Cheese Frosting*
12 ounces (1 1/2 8 ounce packages) cream cheese, softened

3/4 cup salted butter, softened
2 tsp vanilla extract
6 cups powdered sugar

*This is 1 1/2 times the original recipe. Scale it back if you like a bit less frosting.

Directions

Preheat
oven to 350 degrees. Line 2 9″ round cake pans with aluminum foil,
leaving an overhang on two side. Grease foil and dust with flour, set
aside. (This cake can also be made in a 9×13 dish just increase baking
time to 40 – 50 minutes until toothpick inserted in center comes out
clean, I have even halved the recipe and baked it in and 8×8 dish).
In
a mixing bowl, whisk together flour, baking powder, baking soda, salt,
cinnamon and nutmeg. In a large mixing bowl, with an electric mixer,
combine vegetable oil, applesauce, eggs, granulated sugar and vanilla.
Slowly stir in dry ingredients and mix until well blended. Stir in
grated carrots. Divide mixture evenly into 2 prepared cake pans. Bake
cakes in preheat oven for 35-39 minutes until toothpick inserted into
center comes out clean. Remove from oven and allow to cool 5 minutes in
cake dishes before removing to a wire rack to cool. Lift cakes out of
pan with foil overhang and allow to cool on wire rack completely before
frosting (once cool I cut about 1/4″ off the tops to even them out
before frosting, you’ll notice the centers don’t rise as high as the
rest). Flip cakes upside down when frosting with Cream Cheese Frosting.
Sprinkle with chopped pecans. Store cake in airtight container.
*Grate carrots on small grate of a grater. This is usually 6-7 medium carrots.

Cream Cheese Frosting

In
a large bowl, using an electric mixer, whip together cream cheese,
butter and vanilla until fluffy. Stir in powdered sugar and mix until
well combine.

Recipe adapted from allrecipes.com

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LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT’S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!

READY FOR THE RECIPE? IT’S A KEEPER!!!!! ADAPTED FROM COOKS ILLUSTRATED!

Ingredients:

For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)
For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

Directions:

1. To make the Topping:
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add
flour and stir with rubber spatula or wooden spoon until mixture
resembles thick, cohesive dough; set aside to cool to room temperature,
10 to 15 minutes.

2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.

3. In bowl of standing mixer fitted with paddle attachment, mix
flour, sugar, baking soda, and salt on low speed to combine. With mixer
running at low speed, add butter one piece at a time; continue beating
until mixture resembles moist crumbs, with no visible butter chunks
remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat
on medium-high speed until light and fluffy, about 1 minute, scraping
once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter
into even layer. Top with the large crumbs. Bake until crumbs are golden
and wooden skewer inserted into center of cake comes out clean, 35 to 40
minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by
lifting foil overhang. Dust with confectioners’ sugar just before
serving.

Chef Gordon Ramsay Recipes

Tag: gordon ramsay cake recipes

Best Ever Carrot Cake

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NEW YORK STYLE CRUMB CAKE

Ingredients:

Directions: