Gordon Ramsays Carrot Cake The Ultimate Moist Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake tins; line the bottoms with parchment paper rounds.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, ginger, and salt until thoroughly combined.
3. In a separate bowl, lightly whisk the eggs, then whisk in the vegetable oil and vanilla extract.
4. Pour the wet mixture into the dry ingredients. Mix only until just combined; do not overmix.
5. Gently fold in the finely grated carrots and toasted nuts (if using) using a spatula.
6. Divide batter evenly between prepared tins. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. Cool in tins for 15 minutes, then turn out onto a wire rack to cool completely.
7. For the frosting: In a stand mixer, beat the softened butter and cream cheese together until completely smooth and lightened (about 3 minutes), scraping down the bowl often.
8. Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase speed to medium. Add lemon juice, vanilla, and salt, beating until light and fluffy.
9. Level the cake layers if necessary. Place the first layer on a serving plate, spread with frosting, and stack the second layer. Frost the top and sides of the entire cake.
10. Garnish with reserved nuts or carrot curls, and serve.