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Slice of moist carrot cake with cream cheese frosting from Cheesecake Factory recipe

Carrot Cake

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Indulge in the delightful flavors of the Cheesecake Factory Carrot Cake, a moist and fluffy dessert layered with luscious cream cheese frosting.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour The foundation of the cake, providing structure and texture.
  • 1 cup granulated sugar Adds sweetness and moisture.
  • 1 cup light or dark brown sugar (firmly packed) Introduces a rich caramel flavor.
  • 1.5 teaspoons baking soda Helps the cake rise and become fluffy.
  • 1 teaspoon baking powder Provides additional leavening for a light texture.
  • 1 teaspoon salt Enhances the overall flavor of the cake.
  • 2 teaspoons ground cinnamon Infuses a warm and spicy aroma.
  • 0.5 teaspoon ground nutmeg Adds a subtle depth of flavor.
  • 1 cup canola or vegetable oil Keeps the cake moist and tender.
  • 0.5 cups unsalted butter (melted) Adds richness and a buttery flavor.
  • 4 large eggs (at room temperature) Provides stability and moisture.
  • 1 tablespoon vanilla extract Enhances the sweetness and flavor profile.
  • 3 cups grated carrots (peeled before grating) The star ingredient, offering moisture and natural sweetness.
  • 1 cup chopped walnuts or pecans (optional) Adds a delightful crunch and flavor.
For the Cream Cheese Frosting
  • 0.5 cups unsalted butter (softened) For the cream cheese frosting, providing smoothness.
  • 8 oz cream cheese (brick-style, not spreadable, softened) The base for the frosting, creating a rich and creamy texture.
  • 1 teaspoon vanilla extract Enhances the flavor of the frosting.
  • 0.25 teaspoon salt Balances the sweetness of the frosting.
  • 4 cups powdered sugar Sweetens the frosting and gives it a fluffy texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two 8-inch baking pans with parchment paper and grease and flour the sides gently.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together until well combined.
  3. Stir in the canola oil and melted butter until the mixture is smooth.
  4. Add the eggs to the mixture one at a time, stirring well after each addition to ensure they are incorporated.
  5. Mix in the vanilla extract, then gently fold in the grated carrots and nuts, if using.
Baking
  1. Divide the carrot cake mixture evenly between the prepared baking pans. Bake for approximately 40 minutes, or until a toothpick inserted comes out clean.
  2. Let the cakes cool in their pans for about 10 minutes before inverting them onto a cooling rack to cool completely.
Frosting
  1. To make the frosting, beat together the softened butter and cream cheese until smooth and creamy.
  2. Add the vanilla extract and salt, then gradually mix in the powdered sugar until well combined and fluffy.
  3. Once the cakes are completely cool, spread the cream cheese frosting over the top of one cake layer. Place the second layer on top, then frost the top and sides with the remaining frosting.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 6gSodium: 280mgFiber: 2gSugar: 45g

Notes

Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. You can freeze the cake layers without frosting for up to 3 months. Flavor Variations: Try adding raisins or coconut for added texture and sweetness. You can also substitute the walnuts or pecans with your favorite nuts.

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