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Cheesecake Factory Carrot Cake

Moist Cheesecake Factory Carrot Cake You'll Love to Bake

This moist Cheesecake Factory Carrot Cake is a delightful blend of spiced cake and creamy frosting, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Consider unbleached for a more natural flavor.
  • 1 cup Granulated Sugar Can be swapped with coconut sugar for a unique twist.
  • 1 cup Brown Sugar Light or dark varieties can be used for different flavors.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best rise.
  • 1 teaspoon Baking Soda Helps balance acidity from the carrots.
  • 1 teaspoon Salt Use fine sea salt for optimal dissolution.
  • 2 teaspoons Cinnamon Essential for that signature taste.
  • 0.5 teaspoon Nutmeg Freshly grated gives the best flavor.
  • 1 cup Canola Oil Substitute half with unsweetened applesauce for a healthier cake.
  • 0.5 cup Unsalted Butter (melted) Make sure it's melted for easy mixing.
  • 4 large Eggs Room temperature helps achieve a smoother batter.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for a more robust taste.
  • 3 cups Fresh Grated Carrots Avoid pre-shredded for the best quality.
  • 1 cup Chopped Walnuts Toasting enhances their nuttiness.
For the Frosting
  • 8 ounces Cream Cheese Ensure it’s softened for smooth blending.
  • 0.5 cup Unsalted Butter Softened for mixing.
  • 4 cups Powdered Sugar Add gradually to prevent a mess.
  • 1 pinch Salt Balances sweetness in the frosting.
  • Milk (optional) Adjusts frosting consistency if desired.

Equipment

  • 8-inch round cake pans
  • Mixing Bowls
  • Whisk
  • Spatula
  • electric mixer
  • Oven
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with unsalted butter, then line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together all the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until fully combined.
  3. Add canola oil and melted unsalted butter to the dry mixture, mixing with a spatula until you achieve a thick, smooth batter.
  4. Crack in the eggs one at a time, mixing thoroughly after each addition, then stir in the vanilla extract.
  5. Gently fold in freshly grated carrots and chopped walnuts using a spatula until evenly distributed.
  6. Pour the batter evenly into the prepared cake pans. Bake for about 40 minutes or until a toothpick comes out clean.
  7. Remove cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare the frosting by mixing softened cream cheese and butter until creamy, then gradually incorporate the powdered sugar and a pinch of salt.
  9. Once the cakes are cooled, frost the cake with cream cheese frosting, spreading it generously between layers and over the top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 3000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store your moist carrot cake in an airtight container for up to 4-5 days. For longer storage, freeze slices tightly in plastic wrap for up to 3 months.

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