Print

Cheesecake Factory Carrot Cake

Indulge in the rich and delightful experience of Cheesecake Factory Carrot Cake, topped with luscious cream cheese frosting.

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 before grating)
  • 1 cup chopped walnuts or pecans (optional)
  • 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

  1. Preheat your oven to 350°F (175°C). Line two 8-inch baking pans with parchment paper and 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. The batter will be stiff and thick.
  4. Add the eggs one at a time, stirring well after each addition.
  5. Mix in the vanilla extract, then gently fold in the grated carrots and nuts (if using) until evenly distributed.
  6. Divide the mixture evenly between the baking pans. Bake for approximately 40 minutes until a toothpick comes out with a few wet crumbs.
  7. Let the cakes cool in their pans for 10 minutes, then invert onto a cooling rack to cool completely.
  8. For the frosting, beat together softened butter and cream cheese until smooth. Add vanilla and salt, then gradually mix in powdered sugar until fluffy.
  9. Once cooled, spread frosting on one cake layer, place the second layer on top, and frost as desired.

Notes

Ensure your eggs are at room temperature for a lighter cake. Store leftovers in the refrigerator for up to 5 days.

Nutrition

Keywords: carrot cake, cheesecake factory, dessert