Cheesecake Factory Carrot Cake Recipe

Indulge in the delightful, moist goodness of the Cheesecake Factory Carrot Cake. This recipe brings the beloved restaurant treat right into your home kitchen. With its rich blend of spices, freshly grated carrots, and optional nuts, this cake is a perfect balance of flavors and textures. Each slice is a moist, dense delight topped with a creamy cream cheese frosting that’s sure to impress even the most discerning dessert lovers. The warm aromas of cinnamon and nutmeg fill your kitchen, making this cake ideal for cozy family gatherings, birthday celebrations, or any occasion that deserves a touch of sweetness. Get ready to bake a cake that not only pleases the palate but also becomes a new favorite among family and friends.

Ingredients

• 2 ½ cups all-purpose flour: The foundation of this cake, providing structure and a soft crumb.
• 1 cup granulated sugar: Adds sweetness and moisture to balance the spices.
• 1 cup light or dark brown sugar (firmly packed): Contributes to the cake’s richness and deep flavor.
• 1 ½ teaspoons baking soda: A crucial leavening agent that helps the cake rise.
• 1 teaspoon baking powder: Works alongside the baking soda for a fluffy texture.
• 1 teaspoon salt: Enhances the overall flavor of the cake.
• 2 teaspoons ground cinnamon: Infuses a warm, aromatic flavor that is essential in carrot cake.
• ½ teaspoon ground nutmeg: Adds a hint of warmth and complexity to the spice blend.
• 1 cup canola or vegetable oil: Keeps the cake moist and tender.
• ½ cup unsalted butter (melted): Contributes flavor and richness.
• 4 large eggs (at room temperature): Binds the ingredients and provides structure.
• 1 tablespoon vanilla extract: Adds a lovely depth of flavor.
• 3 cups grated carrots (peeled before grating): The star ingredient that adds sweetness, moisture, and nutrition.
• 1 cup chopped walnuts or pecans (optional): Adds a delightful crunch and nutty flavor.
• ½ cup (1 stick) unsalted butter (softened): Essential for creamy frosting consistency.
• 8 oz cream cheese (brick-style, not spreadable, softened): Creates the rich, tangy frosting that pairs perfectly with the cake.
• 1 teaspoon vanilla extract: Enhances the flavor of the frosting.
• ¼ teaspoon salt: Balances the sweetness in the frosting.
• 4 cups powdered sugar: Sweetens and thickens the cream cheese frosting.

Step-by-Step Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare two 8-inch baking pans by lining the bottoms with parchment paper and greasing and flouring the sides.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

3. Add Wet Ingredients: Stir in the canola oil and melted butter. The batter will be stiff and thick, so using an electric mixer or stand mixer can help ensure thorough mixing.

4. Incorporate Eggs: Add the eggs one at a time, stirring well after each addition until fully combined.

5. Add Vanilla and Carrots: Mix in the vanilla extract, then gently fold in the grated carrots and optional nuts until they are evenly distributed in the batter.

6. Bake the Cake: Divide the batter evenly between the prepared baking pans. Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out with a few wet crumbs.

7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, invert them onto a cooling rack and allow them to cool completely.

8. Prepare the Frosting: While the cakes cool, beat together the softened butter and cream cheese in a mixing bowl until smooth and creamy.

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

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

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 12
• Calories: Approximately 450 per slice

Tips, Storage & Variations

• Tips: Ensure your eggs are at room temperature for better mixing. You can adjust the spices according to your taste preferences for a more personalized flavor profile.
• Storage: Store any leftover cake in an airtight container in the refrigerator for up to a week. Allow the cake to come to room temperature before serving.
• Freezing: You can freeze the cake layers wrapped tightly in plastic wrap and aluminum foil for up to three months. Thaw in the refrigerator before frosting.
• Variations: Consider adding raisins or pineapple for extra sweetness and moisture. You could also swap the nuts for shredded coconut for a tropical twist.

FAQ

1. Can I make this recipe gluten-free?
   Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

2. Can I use a different type of fat in the recipe?
   Yes, melted coconut oil can be used instead of canola or vegetable oil.

3. How can I make the cake more flavorful?
   Adding a bit of freshly grated ginger can enhance the flavor profile.

4. Is there a dairy-free option for the frosting?
   Yes, you can use dairy-free cream cheese and butter substitutes to make it dairy-free.

5. Can I bake the cake in a different-sized pan?
   Yes, you can use a 9×13-inch pan or make cupcakes, but baking times will vary.

6. How do I know when the cake is done baking?
   The cake is done when a toothpick inserted in the center comes out with a few moist crumbs, not wet batter.

People Also Ask

1. What makes carrot cake moist?
   The combination of oil, eggs, and grated carrots keeps the cake moist.

2. How should I store leftover carrot cake?
   Store in an airtight container in the refrigerator to keep it fresh.

3. Can I add spices other than cinnamon and nutmeg?
   Yes, you can try adding ginger or allspice for different flavor notes.

4. How can I tell when the cake is fully baked?
   A toothpick inserted into the center should come out clean or with a few moist crumbs.

5. What can I use instead of eggs in this recipe?
   You can use flaxseed meal mixed with water as an egg substitute.

6. Is carrot cake better the next day?
   Many people believe carrot cake tastes better after a day as the flavors have time to meld.

7. Can I frost the cake in advance?
   Yes, you can frost the cake a day ahead, but store it in the refrigerator until serving.

8. How do I ensure my cake doesn’t stick to the pans?
   Properly greasing and flouring the pans helps to prevent sticking.

In conclusion, this Cheesecake Factory Carrot Cake recipe is a simple yet satisfying way to bring the joy of homemade baking into your life. With its delicious taste and enticing aroma, it’s sure to become a staple in your dessert repertoire. We encourage you to try this recipe and share your experience with family and friends. Happy baking!