Description
This Cheesecake Factory Carrot Cake Recipe is rich, moist, and packed with freshly grated carrots, warm spices, and crunchy nuts, all layered and topped with a luscious cream cheese frosting.
Ingredients
For the Carrot Cake:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light or dark brown sugar, firmly packed
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canola or vegetable oil
- 1/2 cup unsalted butter, melted
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups grated carrots
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, brick-style, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
Instructions
1. Preheat the oven to 350°F. Line two 8-inch round baking pans with parchment paper and lightly grease and flour the sides.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Add the oil and melted butter to the dry ingredients and mix until combined. The batter will be thick.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Fold in the grated carrots and chopped nuts, if using, until evenly incorporated.
6. Divide the batter evenly between the prepared pans and bake for about 40 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
7. Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
8. To make the frosting, beat the butter and cream cheese together until smooth and creamy. Add the vanilla extract and salt and mix well. Gradually add the powdered sugar on low speed until fully incorporated and fluffy.
9. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake. Slice and serve.
Notes
For added flavor, try mixing in crushed pineapple, raisins, or toasted coconut.
Ensure the cake is fully cooled before frosting to prevent melting.
Store covered in the refrigerator for up to 5 days.
Bring to room temperature before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 723 kcal
- Sugar: 66 g
- Sodium: 502 mg
- Fat: 41 g
- Saturated Fat: 15 g
- Unsaturated Fat: 24 g
- Trans Fat: 1 g
- Carbohydrates: 86 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 98 mg