Carrot cake is a beloved classic, and this Cheesecake Factory Carrot Cake recipe truly embodies the rich flavors and delightful textures that make it so special. With its dense, moist layers filled with aromatic spices and a velvety cream cheese frosting, this cake is a showstopper for any occasion. Imagine the sweet fragrance of cinnamon wafting through your kitchen, hinting at the delicious treat that awaits. Perfect for birthdays, holidays, or a cozy dessert after dinner, this carrot cake will surely impress your family and friends.

The combination of fresh grated carrots and optional nuts brings a hearty quality to this cake, while the cream cheese frosting adds a creamy sweetness that perfectly balances the warmth of the spices. Whether served at a festive gathering or enjoyed as a simple afternoon treat, this carrot cake is a delightful indulgence that never fails to satisfy.

Ingredients

• 2 ½ cups all-purpose flour: Provides structure and texture to the cake.
• 1 cup granulated sugar: Adds sweetness to the batter.
• 1 cup light or dark brown sugar (firmly packed): Introduces a rich, molasses flavor.
• 1 ½ teaspoons baking soda: Helps the cake rise and become fluffy.
• 1 teaspoon baking powder: Works with the baking soda for additional leavening.
• 1 teaspoon salt: Enhances the overall flavor of the cake.
• 2 teaspoons ground cinnamon: Adds warmth and aroma, contributing to the comforting character of the cake.
• ½ teaspoon ground nutmeg: Provides a subtle depth of flavor.
• 1 cup canola or vegetable oil: Keeps the cake moist and tender.
• ½ cup unsalted butter (melted): Adds richness to the cake.
• 4 large eggs (at room temperature): Helps in binding the ingredients together.
• 1 tablespoon vanilla extract: Offers a sweet, fragrant note to the batter.
• 3 cups grated carrots (peeled before grating): The star ingredient, giving the cake its signature flavor and texture.
• 1 cup chopped walnuts or pecans (optional): Adds a lovely crunch and nutty flavor.
• ½ cup (1 stick) unsalted butter (softened): The base for the cream cheese frosting, providing flavor and creaminess.
• 8 oz cream cheese (brick-style, not spreadable, softened): Offers the rich, tangy flavor essential for cream cheese frosting.
• 1 teaspoon vanilla extract (for frosting): Enhances the flavor of the frosting.
• ¼ teaspoon salt (for frosting): Balances the sweetness of the powdered sugar in the frosting.
• 4 cups powdered sugar: Sweetens and thickens the cream cheese frosting.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line two 8-inch baking pans with parchment paper and lightly grease and flour 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 together thoroughly.

3. Stir in the canola oil and melted butter. An electric mixer works best for mixing everything until well combined.

4. Add the eggs to the mixture one at a time, mixing well after each addition until everything is fully incorporated.

5. Mix in the vanilla extract, then gently fold in the grated carrots and nuts (if using) until evenly distributed in the batter.

6. Divide the carrot cake 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. After baking, let the cakes cool in their pans for 10 minutes. Then, invert them onto a cooling rack and allow to cool completely.

8. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.

9. Add the vanilla extract and salt, then gradually mix in the powdered sugar, beating until the frosting is light and fluffy.

10. Once the cakes are completely cool, spread the cream cheese frosting over the top of one cake layer, place the second layer on top, and frost the top and sides as desired.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12
• Calories: Approximately 480 per slice

Tips, Storage & Variations

• Ensure your eggs are at room temperature for better mixing.
• Store any leftover cake in an airtight container at room temperature for 2-3 days, or refrigerate it for up to a week.
• The cake freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to 3 months.
• Flavor variations: For an extra twist, consider adding raisins or shredded coconut to the batter.

FAQ

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it will alter the texture slightly.

2. How should I store leftover carrot cake?
Store leftover carrot cake in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.

3. Can I make this cake in advance?
Absolutely! You can bake the layers a day ahead and frost them just before serving.

4. Can I use other nuts in the recipe?
Yes, feel free to use any nuts you prefer, such as pecans or almonds.

5. Is there a vegan option for this carrot cake?
You can replace eggs with a flaxseed or chia seed mixture and use non-dairy milk/oil substitutes.

6. What is the best way to grate carrots?
Using a box grater or a food processor makes quick work of grating carrots.

People Also Ask

1. How do you keep carrot cake moist?
Add oil to the batter and avoid overbaking the cake to keep it moist.

2. What is the secret to a light carrot cake?
Make sure to properly mix the dry and wet ingredients without overmixing to keep it light.

3. Can I add pineapple to my carrot cake?
Yes, crushed pineapple can add moisture and flavor; just be sure to drain it well.

4. How thick should the cream cheese frosting be?
It should be fluffy and spread easily without being too runny.

5. What flavors pair well with carrot cake?
Spices like ginger and cloves, as well as citrus flavors like orange, complement carrot cake nicely.

6. Can you freeze frosted carrot cake?
Yes, you can freeze frosted carrot cake. Wrap it tightly and store it in an airtight container.

7. How long should the cake cool before frosting?
Let the cake cool completely, which usually takes about 1-2 hours.

8. Can I make cupcakes with this batter?
Yes, you can use the same batter to make carrot cake cupcakes; just adjust the baking time.

In conclusion, this Cheesecake Factory Carrot Cake recipe is a delightful treat that brings together the wholesome goodness of carrots with creamy frosting. I encourage you to give it a try and witness how simple ingredients can create a spectacular dessert. Don’t forget to share your creations and enjoy every bite of this indulgent cake. Happy baking!