If you are looking for a great munching option that is sweet and crispy, then Gordon Ramsay Carrot Cake Macaroons are your ideal pick. These are not your usual macaroons because they are sweet and crunchy and make great appetizers. Made in just one bowl and 10 minutes, this recipe is perfect for snack lovers.
Gordon Ramsay never fails to create unique dishes. When I was young, I was intimidated by his recipes since he is a popular chef, but slowly, I started getting into some of his dishes, and all of them are quite easy to make. This Gordon Ramsay carrot cake macaroon is one of them, and it is crispy on the outside and chewy on the inside.
You can enjoy it with lunch or breakfast on the side. It’s a great recipe to try if you are just starting your baking journey. It only requires two steps: mix the ingredients, pop them into your oven, and your delicious Gordon Ramsay carrot cake macaroons are ready.
This recipe is also a great make-ahead recipe since you can easily make it and freeze it for later. I will get into all of the details later, but first, let’s talk about the equipment you need to get started. Sounds exciting? Then, gather the items mentioned below right away.
Equipment Required
- Grater: I use a grater for this recipe and finely grated ingredients are needed.
- Bowl: I am going to make this a one-bowl recipe, so this is a must.
- Electric Hand Mixer: To mix everything together, I use an electric hand mixer.
- Baking Tray: Since this is a baking recipe, I need a baking tray to layer it.
- Parchment Paper: To place the carrot cakes easily, I layer the baking tray with parchment paper.
- Oven: Finally, I am using an oven for this recipe.
Gordon Ramsay Carrot Cake Macaroons Ingredients & Substitutions
Note: The ingredients in this recipe can serve up to 4 people. You can increase or decrease the proportions as required.
- 4 Eggs
- 75 Gm Caster Sugar: You can also use granulated or powdered sugar as an alternatives.
- 1 Grated Carrot
- 200 Gm Desiccated Carrot
- 1½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 50 Gm Chopped Walnuts: If you dislike walnuts, you can also add hazelnuts, peanuts, or almonds.
- 1 Teaspoon Oil: I like to use olive oil or canola oil to keep this light in nature.
- ½ Teasspoon Salt
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 30 Minutes | 40 Minutes |
How To Make Gordon Ramsay Carrot Cake Macaroons At Home
Step 1
Take four eggs and add caster sugar to a large bowl. Use an electric mixer to whisk it all up until you have a smooth white paste.
Step 2
Once it is nicely blended, add grated carrots, unsweetened desiccated coconut, ground cinnamon, nutmeg, chopped walnuts, and a pinch of salt.
Step 3
Now, spray some oil on a baking tray and line it with parchment paper. Use a spoon to make small scoops of the carrot batter and place them on the tray.
Step 4
Transfer this tray to the oven, which is preheated to 189 degrees C. Let the macaroons bake for about 20-25 minutes until they are nicely golden in color.
Step 5
Remove the baking tray and let the Macarons cool for a bit. Then, enjoy!
Expert Tips That I Recommend
- I use eggs kept at room temperature because they are easy to beat and give a stable meringue. Do not use refrigerated eggs because they are difficult to work with and do not give good results.
- Avoid overmixing your batter at all costs. Once you do this, you will need a time machine to fix it.
- I like to whisk the egg mix thoroughly because if it is wet, the carrots will become sticky. That will create a huge mess, and you won’t be able to make balls out of it.
- I find scooping the macaroons with a spoon quite easy. But if you want the perfect scoop-sized carrot cake macaroons, you can use an ice cream scooper to shape them better.
- I always use fresh-grated carrots instead of store-bought shredded ones. Store-bought shredded carrots might get a little flaky, so freshly grated carrots work best.
- Ideally, macaroons are made in small bits, but if you are making them larger in size, then extend the cooking time by a few minutes so that they are properly baked.
FAQs About Gordon Ramsay Carrot Cake Macaroons
Nutritional Information Per Serving
Carrot is rich in numerous vitamins, however, I recommend not to over-indulge in Gordon Ramsay’s Carrot Cake Macaroons as they are rich in calories, carbs, and fats. You can enjoy them occasionally to satiate your sweet treat.
To give you a deeper insight, here is a nutritional chart on Gordon Ramsay carrot cake macaroons:
| Calories | 492 kcal |
| carbohydrates | 66 g |
| Protein | 13 g |
| Fat | 22 g |
| Saturated Fat | 3 g |
| Polyunsaturated fat | 13 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.02 g |
| Cholesterol | 164 mg |
| Sodium | 464 mg |
| Potassium | 1409 mg |
| Fiber | 17 g |
| Sugar | 44 g |
| Vitamin A | 71743 IU |
| Vitamin C | 14 g |
| Calcium | 222 mg |
| Iron | 6 mg |
However, on the brighter side, one of the good things about this recipe is that it is low in salt. This means people following this diet can do it without any restrictions.
Recipe Variations For Different Diets
- Vegan: Making these macaroons vegan is quite easy. I avoid using eggs and use aquafaba instead, which helps to bind all the components together.
- Gluten Free: An easy way to make these Gordon Ramsay carrot cake macaroons gluten-free is by using gluten-free flour like almond flour instead of regular flour.
Storing and Reheating This Recipe
Storing
- Countertop: I do not like to leave these macaroons on the countertop for long as they become soggy and lose their crunchy profile. Hence, after an hour, I pop them into the fridge for further storage.
- Refrigeration: I always make a couple of extra batches and store them in the fridge. But I make sure to place them in an airtight container and keep them in the fridge for 2-3 days.
- Freezing: To freeze these Gordon Ramsay Carrot Cake Macaroons, I let them cool completely. Then, I like to store them in an airtight container by placing aluminum foil or parchment paper between them. This way, they can be frozen for up to 3 months and still stay fresh. Thaw them in the fridge overnight before consumption.
Reheating
- Oven: To reheat my Gordon Ramsay Carrot Cake Macaroons in the oven, I preheat the oven to 400 degrees F. Then, I let them bake for at least 10 minutes while flipping them halfway. Since different ovens have different heating ranges, I recommend keeping a close eye on this.
- Air Fryer: I find it very easy to reheat the Gordon Ramsay carrot cake macaroons in the air fryer. To do this, I preheat the air fryer to about 350 degrees F, then place the macaroons in it. Then, I heat them for about 5 minutes.
What To Serve With This Recipe
This crispy deliciousness tastes heavenly, but I like to serve them with fancy dips on the side to alter the taste. A very common dip, which is a heavenly combination for these Gordon Ramsay Carrot Cake Macaroons, is chocolate dip.
For best results, I like to dip my Gordon Ramsay Carrot Cake Macaroons in the chocolate dip and refrigerate them. Give this a try after it has solidified for the best taste.
To make these macaroons more filling, you can enjoy them with ice cream, Custard, or Puddings.
Printable Version
Gordon Ramsay Carrot Cake Macaroons Recipe
Ingredients
- 4 Eggs
- 75 Gram Caster Sugar
- 1 Grated Carrot
- 200 Gram Desiccated Carrot
- 1½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- 50 Gram Chopped Walnuts
- 1 Teaspoon Oil
Equipment
- Grater
- Bowl
- Electric Hand Mixer
- Baking Tray
- Parchment Paper
- Oven
Instructions
- Take four eggs and add caster sugar to a large bowl. Use an electric mixer to whisk it all up until you have a smooth white paste.
- Once it is nicely blended, add grated carrots, unsweetened desiccated coconut, ground cinnamon, nutmeg, chopped walnuts, and a pinch of salt.
- Now, spray some oil on a baking tray and line it with parchment paper. Use a spoon to make small scoops of the carrot batter and place them on the tray.
- Transfer this tray to the oven, which is preheated to 189 degrees C. Let the macaroons bake for about 20-25 minutes until they are nicely golden in color.
- Remove the baking tray and let the macarons cool for a bit. Then, enjoy!
Video
Notes
- I use eggs kept at room temperature because they are easy to beat and give a stable meringue. Do not use refrigerated eggs because they are difficult to work with and do not give good results.
- Avoid overmixing your batter at all costs. Once you do this, you will need a time machine to fix it.
- I like to whisk the egg mix thoroughly because if it is wet, the carrots will become sticky. That will create a huge mess, and you won’t be able to make balls out of it.
- I find scooping the macaroons with a spoon quite easy. But if you want the perfect scoop-sized carrot cake macaroons, you can use an ice cream scooper to shape them better.
- I always use fresh-grated carrots instead of store-bought shredded ones. Store-bought shredded carrots might get a little flaky, so freshly grated carrots work best.
- Ideally, macaroons are made in small bits, but if you are making them larger in size, then extend the cooking time by a few minutes so that they are properly baked.
- You can also use vanilla or cinnamon essence for a warm, delicious flavor to add a nice flavor.
Nutrition
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Conclusion
Carrot cake macaroons are so delicious that, trust me, this is the only way I am having carrots now. They are chewy, moist, and crunchy. This quick, easy dessert recipe will leave your guests wanting more.
So try these untraditional Gordon Ramsay carrot cake macaroons and let me know how they turned out for you. If you follow every step I have shared, nothing wrong can go with this recipe. Get into making them right away, and you can enjoy these crunchy bites now and then.
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