Cheesecake Factory Carrot Cake Recipe

If you’re craving a slice of moist, spiced carrot cake that rivals the iconic Cheesecake Factory version, you’ve come to the right place! This delightful recipe combines the perfect balance of sweetness, warmth, and a hint of nuttiness, all topped off with a luscious cream cheese frosting. Each bite is a heavenly blend of flavors, featuring freshly grated carrots and the comforting aroma of cinnamon and nutmeg wafting through your kitchen. Ideal for birthdays, family gatherings, or simply as an indulgent treat for yourself, this carrot cake will surely become a favorite among your loved ones. Let’s dive into this easily manageable recipe that allows you to enjoy a slice of dessert paradise right at home.

Ingredients

2 ½ cups all-purpose flour: The foundation of your cake, providing structure and softness.
1 cup granulated sugar: Adds sweetness and balances the flavors.
1 cup light or dark brown sugar (firmly packed): Contributes moisture and a richer flavor due to its molasses content.
1 ½ teaspoons baking soda: Helps the cake rise and become light and fluffy.
1 teaspoon baking powder: Aids in leavening to achieve the perfect texture.
1 teaspoon salt: Enhances all the flavors in the cake.
2 teaspoons ground cinnamon: Offers a warm, aromatic spice that complements the carrots.
½ teaspoon ground nutmeg: A subtle spice that adds depth to the flavor profile.
1 cup canola or vegetable oil: Keeps the cake moist and tender.
½ cup unsalted butter (melted): Adds richness and a buttery flavor.
4 large eggs (at room temperature): Binds the ingredients and contributes to the cake’s structure.
1 tablespoon vanilla extract: Provides a wonderful backdrop flavor that elevates the entire cake.
3 cups grated carrots (peeled before grating): The star ingredient, offering sweetness, moisture, and texture.
1 cup chopped walnuts or pecans (optional): Adds a delicious crunch and nutty flavor.

For the Frosting:

½ cup (1 stick) unsalted butter (softened): Creates a creamy base for the frosting.
8 oz cream cheese (brick-style, not spreadable, softened): Provides the distinctive flavor and creaminess to the frosting.
1 teaspoon vanilla extract (for frosting): Enhances the sweetness and flavor of the frosting.
¼ teaspoon salt (for frosting): Balances the sweetness in the frosting.
4 cups powdered sugar: Sweetens the frosting and gives it a fluffy texture.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Line two 8-inch baking pans with parchment paper and lightly grease and flour the sides.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk until everything is well combined.
Stir in the canola oil and melted butter. Use an electric mixer or stand mixer to mix thoroughly until fully combined.
Add the eggs one at a time, mixing well after each addition to ensure everything is well integrated.
Mix in the vanilla extract, then gently fold in the grated carrots and nuts (if using) until evenly distributed.
Divide the batter between the prepared pans and bake for about 40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Allow the cakes to cool in the pans for 10 minutes, then invert them onto a cooling rack to cool completely.
For the cream cheese frosting, beat together the softened butter and cream cheese until smooth.
Add the vanilla extract and salt, then gradually mix in the powdered sugar until the frosting is light and fluffy.
Once the cakes have cooled, spread frosting on top of one layer, place the second layer on top, and frost as desired.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 12 slices
Calories: Approximately 450 calories per slice

Tips, Storage & Variations

Tip: For an extra moisture boost, consider adding 1/2 cup of crushed pineapple (drained) to the batter.
Storage: Store leftover carrot cake in an airtight container in the refrigerator for up to five days.
Freezing: You can also freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator before frosting.
Variations: To switch up flavors, try adding raisins or swapping the nuts for shredded coconut for added texture.

FAQ Section

Q1: Can I make this carrot cake gluten-free?
A1: Yes, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s a 1:1 ratio for baking.

Q2: How do I make sure my carrots are properly grated?
A2: Peel the carrots first, then use a box grater or food processor. Aim for fine to medium shreds for the best texture in your cake.

Q3: Can I use different nuts in this recipe?
A3: Absolutely! Feel free to use any nuts you prefer, such as pecans or slivered almonds.

Q4: How should I store the cream cheese frosting?
A4: Store any leftover cream cheese frosting in an airtight container in the refrigerator for up to a week.

Q5: Is this cake suitable for celebrations?
A5: Yes, this carrot cake makes an excellent choice for birthdays, anniversaries, or holiday gatherings.

Q6: Can I make this cake ahead of time?
A6: Yes, you can bake the cake layers a day in advance and refrigerate them. Frost when you’re ready to serve.

Conclusion

Delight your family and friends with this scrumptious Cheesecake Factory carrot cake recipe. Perfectly spiced, moist, and topped with rich cream cheese frosting, it is sure to impress everyone at your next gathering. Enjoy baking this comforting treat and share your delicious results with others. Every slice baked with love brings joy to your table. Happy baking!