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Cheesecake Factory Carrot Cake

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A moist and spiced carrot cake topped with rich cream cheese frosting, reminiscent of the Cheesecake Factory’s iconic version.

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)
  • 1 cup chopped walnuts or pecans (optional)
  • ½ cup unsalted butter (softened, for frosting)
  • 8 oz cream cheese (softened, for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 4 cups powdered sugar

Instructions

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

Notes

To add extra moisture, consider adding ½ cup of crushed pineapple (drained) to the batter. Store leftovers in an airtight container in the refrigerator for up to five days.

Nutrition

Keywords: carrot cake, dessert, Cheesecake Factory, cream cheese frosting, spiced cake

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