GORDON RAMSAY RECIPES | Best Ever Carrot Cake (2024)

FAQs

How to make Gordon Ramsay carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

The two simple ingredients that makes this cake amazing are the oil and Greek yogurt. I love using oil in cakes because not only does it make your cake moist, but it also STAYS moist for much longer than if you used butter. That's because oil is 100% fat where butter is around 80%.

The key to a soft and fluffy carrot cake is to have the carrots bake into the crumb. If you coarsely grate the carrots, then they will not bake as quickly and will stay as threads through the cake which can get stuck in your teeth. For maximum flavor and the best texture, you'll need to grate them finely.

You're aiming for that light, airy texture in your carrot cake, and then it turns out dense. What's the culprit? Well, it could be too little baking soda. It might seem like a simple ingredient, but baking soda provides a lot of the lift and fluffiness in your cake.

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout.

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated. Upon activation, Carbon dioxide is produced, which allows baked products to rise and become light and fluffy.

"Raisins are controversial in a carrot cake," says Saffitz. Whether or not you add them is up to your tolerance for the chewy little nuggets—same goes for chopped walnuts (just be sure to toast them first for better flavor).

You can use frozen carrots to make carrot cake, but you need to shred them before freezing — use the same process as above but be sure to peel the carrots before shredding and blanch them for less time. Here are a few recipes to get you started.

Why do carrots turn black in carrot cake? ›

Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color.

Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned. However, it's so easy to overcook boiled vegetables, especially carrots.

It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.

Yes! Hard vegetables like carrots should be blanched before stir frying to par-cook them. This guarantees that they have the perfect not-too-firm, not-too-soft texture.