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Cheesecake Factory Carrot Cake Recipe

Cheesecake Factory Carrot Cake Recipe

Erin Table for Seven
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.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 14
Calories 723 kcal

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
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