The Carrot Cake from The Cheesecake Factory is a rich and savory dessert frosted with cream cheese icing. There are plenty of crisp carrots, aromatic spices, and a touch of sugar to make you want more.
What Is Carrot Cake And How Does It Taste?
Carrot cake is a sweet treat baked using grated carrots, oil, sugar, and spices including cinnamon, nutmeg, and allspice. Cream cheese frosting is a common addition, but other fillings and decorations work just as well. The cake is tender and flavorful, with hints of sweetness and spice.
Why You’ll Love This Recipe
- Moist and flavorful, Carrot Cake has its own distinctive taste. Carrots and spices give the cake an interesting flavor that will appeal to foodies.
- Incredibly simple to whip together, carrot cake may be stored in the freezer until needed. All of the materials may be found in a typical kitchen, and the process is really straightforward.
- You may customize the flavor of this dish by adding your favorite nuts, raisins, or dried fruits.
- The frosting’s cream cheese flavor goes wonderfully with the cake’s peppery sweetness. The cake’s taste is well complemented by the frosting’s acidic sweetness.
- You can receive all of your daily vitamins and minerals by eating Carrot Cake. Carrots are a healthy sweet since they include a lot of vitamin A and other nutrients.
Cheesecake Factory Carrot Cake Ingredients
- Flour. The use of all-purpose flour is highly recommended. Since we’re going for a more substantial texture in this carrot cake, I wouldn’t use cake flour in place of the all-purpose flour called for in the recipe.
- Sugar. The best cakes are made using a mixture of granulated sugar and brown sugar (both light and dark).
- Spices. The combination of brown sugar, carrots, and almonds is elevated by the warming tones of cinnamon and nutmeg.
- Oil And Butter. This combo is like the Batman and Robin of cake decorating. Canola or vegetable oil can be used for its moisturizing properties, while unsalted butter enhances the dish with its robust taste. Don’t replace one with the other; both are essential.
- Eggs. If you want the greatest results, it’s better to use eggs at room temperature. You may still use the eggs successfully by placing them in a dish of warm water for 10 to 15 minutes before you need them.
- Vanilla. To boost the taste, we’ll add one whole tablespoon of vanilla extract. Use homemade vanilla extract if you have some on hand.
- Carrots. Please don’t use pre-shredded or “matchstick” carrots! I don’t recommend using them in this recipe for carrot cake because of how thick they are. Around four carrots are required for this cake, and I always peel them before using the grater. I use my food processor, but a box grater would work too.
- Nuts. Chopped walnuts or pecans may be substituted, or omitted altogether.
For Frosting
- Butter. Make sure the butter is melted and unsalted as we’ll be adding salt later.
- Cream Cheese. For best results, go for the brick-style cream cheese rather than the tub variety. Softening the cream cheese will help it blend in more smoothly.
- Vanilla. The frosting might benefit from one additional teaspoon of taste.
- Powdered Sugar. This will be added for structure and sweetness.
How Do I Keep Carrot Cake Moist?
Carrot cake may be made without butter by using oil, applesauce, or Greek yogurt for the fat. A combination of oil, applesauce, and yogurt will give the cake a heartier, denser structure while also keeping it moist. As an additional measure, adding an extra egg to the mixture will make for a more tender and airy cake. To maintain the cake’s moistness after baking, a simple syrup can be added.
How Do I Make A Gluten-free Carrot Cake?
Make sure to substitute a gluten-free flour mix for regular flour while baking a gluten-free carrot cake. It is also possible to use coconut flour or ground almonds. If you want a really gluten-free cake, you’ll need to use gluten-free flour, sugar, and other components.
How Do I Make A Vegan Carrot Cake?
Vegan butter substitutes like coconut oil or vegan margarine can be used in place of butter to produce a delicious carrot cake that is suitable for vegans. You should also use an egg alternative if you are vegan, such as flax eggs or applesauce. In the end, you should substitute almond milk or coconut milk for ordinary milk if you’re vegan.
How To Make Cheesecake Factory Carrot Cake
- Preheat the oven to 350°F and line two 8-inch baking pans with parchment paper, gently greasing and flouring the sides.
- Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing basin.
- Stir in the canola oil and melted butter; the batter will be stiff and thick at this stage; I normally use an electric mixer or my stand mixer to thoroughly blend everything.
- Add the eggs one at a time, stirring well after each addition.
- Mix in the vanilla essence.
- Stir in the carrots and nuts (if using) until completely blended.
- Divide the carrot cake mixture evenly among the prepared baking pans and bake for 40 minutes at 350°F; a toothpick inserted into the center should come out largely clean with only a few wet crumbs.
- Allow cakes to cool in their pans for 10 minutes before inverting them onto a cooling rack to cool entirely.
- Allow the cake to cool fully before spreading the cream cheese icing on top.
Cream cheese frosting
- In a large mixing bowl, cream together the butter and cream cheese with an electric mixer until smooth, well-combined, and lump-free.
- Pour in the vanilla extract and salt and whisk well to incorporate.
- With the mixer on low, gradually add the powdered sugar until the ingredients are thoroughly incorporated; use a spatula to scrape the sides and bottom of the bowl.
- Once your cake has cooled fully, cover it with icing.
What To Serve With Carrot Cake?
- Vanilla Ice Cream. To top off your slice of carrot cake, serve it with some vanilla ice cream. It’s the perfect finishing touch, with its subtle sweetness and velvety texture complementing the spicy carrot cake.
- Whipped Cream. The richness of the cake is enhanced by the addition of whipped cream, which is light and airy and doesn’t overshadow the other tastes.
- Caramel Sauce. Adding caramel sauce, which is both sweet and sticky, enhances the cake’s flavor and texture.
- Fresh Fruit. The addition of fresh fruits provides a welcome burst of sweetness and a welcome contrast to the cake’s spicy flavor. Some delicious choices are berries, apples, and oranges.
Recipe Variations
- Pineapple And Carrot Cake. With the addition of luscious pineapple pieces, this recipe gives the classic carrot cake a taste of the tropics.
- Toasted Walnut And Raisin Carrot Cake. Walnuts and raisins are added to this version for a sweet and savory taste.
- Carrot Cake With Coconut. The addition of coconut flakes gives this twist on traditional carrot cake a more tropical taste.
- Carrot Cake With Orange Glaze. An orange icing sits over the cake for added sweetness in this recipe.
- Carrot Cake Frosted With Caramel. Carrot cake is elevated in this version by the addition of caramel icing.
How To Store Carrot Cake?
- In The Fridge. It’s fine to leave a carrot cake out for four days. Wrap the cake in plastic or put it in an airtight container to protect it from drying out. Likewise, it keeps well in the fridge for up to a week. Carrot cake should be carefully wrapped in plastic wrap or kept in an airtight container when refrigerated to prevent sogginess.
- In The Freezer. A carrot cake may be frozen for up to three months. Wrap the cake in plastic wrap or an airtight container to keep it fresh. The cake can be thawed in the fridge overnight.
- To Reheat. You may reheat your leftover carrot cake in the microwave or oven. For a quick reheat in the oven, set the temperature to 350 degrees Fahrenheit and set the cake on a baking sheet. Warm the cake in the oven for about ten minutes. The cake may be reheated in the microwave by placing it on a microwave-safe dish and heating it for 1-2 minutes on high.
Cheesecake Factory Carrot Cake Recipe
The Carrot Cake from The Cheesecake Factory is a rich and savory dessert that is frosted with cream cheese icing. There are plenty of crisp carrots, aromatic spices, and a touch of sugar to make you want more.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light or dark brown sugar firmly packed
- 1 ½ teaspoon 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 peel before grating
- 1 cup chopped walnuts or pecans optional
Cream Cheese Frosting
- 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
- Preheat the oven to 350°F and line two 8-inch baking pans with parchment paper, gently greasing and flouring the sides.
- Whisk together the flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing basin.
- Stir in the canola oil and melted butter; the batter will be stiff and thick at this stage; I normally use an electric mixer or my stand mixer to thoroughly blend everything.
- Add the eggs one at a time, stirring well after each addition.
- Mix in the vanilla essence.
- Stir in the carrots and nuts (if using) until completely blended.
- Divide the carrot cake mixture evenly among the prepared baking pans and bake for 40 minutes at 350°F; a toothpick inserted into the center should come out largely clean with only a few wet crumbs.
- Allow cakes to cool in their pans for 10 minutes before inverting them onto a cooling rack to cool entirely.
- Allow the cake to cool fully before spreading the cream cheese icing on top.
Cream cheese frosting
- In a large mixing bowl, cream together the butter and cream cheese with an electric mixer until smooth, well-combined, and lump-free.
- Pour in the vanilla extract and salt and whisk well to incorporate.
- With the mixer on low, gradually add the powdered sugar until the ingredients are thoroughly incorporated; use a spatula to scrape the sides and bottom of the bowl.
- Once your cake has cooled fully, cover it with icing.
Notes
- Pineapple And Carrot Cake. With the addition of luscious pineapple pieces, this recipe gives the classic carrot cake a taste of the tropics.
- Toasted Walnut And Raisin Carrot Cake. Walnuts and raisins are added to this version for a sweet and savory taste.
- Carrot Cake With Coconut. The addition of coconut flakes gives this twist on traditional carrot cake a more tropical taste.
- Carrot Cake With Orange Glaze. An orange icing sits over the cake for added sweetness in this recipe.
- Carrot Cake Frosted With Caramel. Carrot cake is elevated in this version by the addition of caramel icing.
Nutrition
Calories: 723kcalCarbohydrates: 86gProtein: 6gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 12gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 98mgSodium: 502mgPotassium: 209mgFiber: 2gSugar: 66gVitamin A: 5278IUVitamin C: 2mgCalcium: 78mgIron: 2mg
Tried this recipe?Let us know how it was!
Willow
Saturday 30th of November 2024
Great carrot cake recipe, it was super moist.