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Cheesecake Factory Carrot Cake

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Indulge in a slice of the Cheesecake Factory’s famous carrot cake, a delightful balance of moist cake, crunchy nuts, and creamy frosting, perfect for any occasion.

Ingredients

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  • 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 (for frosting)
  • ¼ teaspoon salt (for frosting)
  • 4 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare two 8-inch baking pans by lining them with parchment paper and greasing and flouring the sides.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk the dry ingredients together until well combined.
  3. Pour in the canola oil and melted butter. Mix thoroughly using an electric mixer or stand mixer.
  4. Add each egg to the mixture one at a time, stirring well after each addition until fully incorporated.
  5. Mix in the vanilla extract, then gently fold in the grated carrots and chopped nuts until evenly distributed.
  6. Divide the mixture evenly between the prepared baking pans. Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out with a few wet crumbs.
  7. Let the cakes cool in their pans for 10 minutes, then invert them onto a cooling rack to cool completely.
  8. To prepare the frosting, beat together the softened butter and cream cheese until smooth and creamy. Add the vanilla extract and salt, then gradually mix in the powdered sugar until light and fluffy.
  9. Once the cakes are cool, spread cream cheese frosting over the top of one cake layer, place the second layer on top, and frost the top and sides as desired.

Notes

Ensure all ingredients are at room temperature for better mixing. Store leftover cake in an airtight container in the refrigerator for up to 5 days.

Nutrition

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