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Cheesecake Factory Carrot Cake Recipe

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Indulge in the beloved Cheesecake Factory Carrot Cake, a moist and rich dessert infused with warm spices and topped with decadent cream cheese frosting.

  • Author: daniel-kim
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup light or dark brown sugar (firmly packed)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup canola or vegetable oil
  • ½ cup unsalted butter (melted)
  • 4 large eggs (at room temperature)
  • 1 tablespoon vanilla extract
  • 3 cups grated carrots (peeled before grating)
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup (1 stick) unsalted butter (softened)
  • 8 oz cream cheese (brick-style, not spreadable, softened)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Line two 8-inch baking pans with parchment paper and grease and flour the sides gently.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until well combined.
  3. Stir in canola oil and melted butter. Note that the batter will be stiff and thick at this point.
  4. Add the eggs to the mixture one at a time, stirring well after each addition until fully combined.
  5. Mix in vanilla extract, then gently fold in grated carrots and nuts (if using) until evenly distributed in the batter.
  6. Divide the carrot cake mixture evenly between the prepared baking pans. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs.
  7. Let the cakes cool in their pans for 10 minutes. Invert them onto a cooling rack to cool completely.
  8. While the cakes are cooling, prepare the cream cheese frosting: beat together softened butter and cream cheese until smooth and creamy.
  9. Add vanilla extract and salt, then gradually mix in powdered sugar, beating until the frosting is light and fluffy.
  10. Once the cakes are completely cool, spread cream cheese frosting over one cake layer, place the second layer on top, and frost the top and sides as desired.

Notes

Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Unfrosted cakes can be frozen for up to 2 months.

Nutrition

Find it online: https://daytasty.com/cheesecake-factory-carrot-cake-recipe/