This yummy homemade treat is like a fancy Carrot Cake from Cheesecake Factory. It’s made with layers of moist carrot cake mixed with creamy cheesecake, and topped with a delicious cream cheese frosting.
Copycat Cheesecake Factory Carrot Cake Recipe
The Copycat Cheesecake Factory Carrot Cake Recipe is a delightful dessert that combines two layers of moist carrot cake with a layer of creamy cheesecake, all topped with a decadent cream cheese frosting. This recipe tries to make a cake that tastes like the one from the Cheesecake Factory.
The Cheesecake Factory restaurant, offering a delightful combination of sweet, tangy, and spiced flavors. This homemade version is inspired by the famous Cheesecake Factory dessert but is easy to make at home with simple ingredients. It’s perfect for any special occasion or as a sweet treat for Easter dinner. This Carrot Cake Recipe is easy to make and sure to please everyone’s taste buds.
Why You’ll Love This Recipe
- Cheesecake Factory Carrot Cake recipe combines delicious carrot cake with creamy cheesecake and yummy cream cheese frosting. It’s a mix of sweet flavors and spices that taste amazing.
- Eating Carrot Cake can give you some of the vitamins and minerals your body needs every day. Carrots are good for you because they have lots of vitamin A and other healthy nutrients.
- You can make this dessert in your own kitchen, just like the one from The Cheesecake Factory. It’s fun to bake from scratch and impress your family and friends with a tasty treat.
- The soft carrot cake layers go really well with the smooth cheesecake. And the creamy frosting on top makes it all come together perfectly.
- You can add your favorite nuts, raisins, or spices to make it your own. Whether you like crunchy nuts or sweet raisins, you can customize this recipe to your liking.
- Whether it’s a party or just a craving, this dessert fits any situation. It’s a yummy way to end a meal or enjoy as a snack anytime.
Overall, Cheesecake Factory Carrot Cake Recipe gives you a yummy homemade dessert that’s just like the one from The Cheesecake Factory. Enjoy making it and savoring the tasty flavors.
Cheesecake Factory Carrot Cake Recipe Ingredients
For the Cheesecake Carrot Cake
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 cup of packed light brown sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of canola oil
- 1/2 cup of melted unsalted butter
- 4 large eggs, at room temperature
- 1 tablespoon of vanilla extract
- 4 cups of grated carrots (approximately 4 medium carrots)
- 1 cup of chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 1/2 cup of melted unsalted butter
- 16 ounces of softened cream cheese
- 1 tablespoon of vanilla extract
- 1/4 teaspoon of salt
- 4 cups of powdered sugar
Instructions for Cheesecake Factory Carrot Cake Recipe
For the Cheesecake Carrot Cake
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round baking pans by greasing and flouring them, then lining the bottoms with parchment paper.
- In a large mixing bowl, mix together all-purpose flour, granulated sugar, packed light brown sugar, ground cinnamon, baking powder, baking soda, and salt until well combined. Mix until well combined.
- Add the canola oil and melted unsalted butter to the dry ingredients, stirring until a thick batter forms.
- Add the eggs one at a time, beating well after each addition to ensure full incorporation before adding the next. Then, mix in the vanilla extract.
- Gently fold in the grated carrots and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, spreading it out into smooth, even layers.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
For the Cream Cheese Frosting
- In a large mixing bowl, beat together the melted unsalted butter and softened cream cheese until smooth and creamy.
- Add the vanilla extract and salt to the cream cheese mixture, continuing to beat until well combined.
- Gradually add the powdered sugar, mixing on low speed until the frosting is smooth and creamy.
- Once the cakes have cooled completely, spread a generous layer of frosting on top of one cake layer.
- Position the second cake layer on top, then generously frost the top and sides of the cake with the remaining frosting.
- Optional: Decorate the cake with additional chopped nuts or shredded carrots, if desired.
- Serve and enjoy your delicious homemade Cheesecake Factory Carrot Cake recipe.
Kitchen Essentials
- Two 8-inch Round Baking Pans
- Mixing Bowls
- Whisk
- Stand Mixer
- Cooling Rack
- Spatula Set
How to Maintain Moisture in Carrot Cake?
To keep carrot cake moist, there are a few tricks you can try:
- Use Enough Oil: Oil helps to keep the cake moist, so make sure you use the amount specified in the recipe. Carrot cake typically uses vegetable oil or canola oil.
- Don’t Overmix: Overmixing the batter can lead to a dense and dry cake. Mix the flour until combined to avoid overworking.
- Add Moist Ingredients: Ingredients like crushed pineapple or applesauce can add moisture to the cake. These ingredients not only keep the cake moist but also add flavor.
- Store Properly: Once the cake is baked, store it in an airtight container at room temperature or in the refrigerator to prevent it from drying out.
- Frosting: Frosting the cake with cream cheese frosting can also help retain moisture. The frosting acts as a barrier, keeping the moisture locked in the cake.
What’s the reason for avoiding butter in carrot cake recipes?
Butter is not commonly used in carrot cake recipes because oil is preferred for its moisture-retaining properties. Oil keeps the cake moist for a longer period compared to butter, which can result in a dryer cake over time. In addition, oil can make carrot cake very soft and delicious. However, some recipes may include a small amount of melted butter for flavor, but oil remains the primary fat used in carrot cake recipes.
Why is Carrot Cake Unhealthy?
While carrot cake contains nutritious ingredients like carrots and nuts, it can also be high in sugar, fat, and calories, especially when paired with cream cheese frosting. The high sugar content in traditional carrot cake recipes contributes to its unhealthy reputation, as excess sugar intake has been linked to various health issues such as obesity, diabetes, and heart disease. Additionally, the addition of oil and nuts adds to the calorie and fat content of the cake. However, healthier variations of carrot cake can be made by reducing the sugar, using whole grain flour, and opting for lighter frosting options.
Guidelines for Making a Vegan-Friendly Carrot Cake
To make a vegan-friendly carrot cake, consider the following guidelines:
- Replace Eggs: Use a vegan egg replacer, mashed banana, applesauce, or flaxseed meal mixed with water as a substitute for eggs in the recipe.
- Choose Plant-based Milk: Use non-dairy milk such as almond milk, soy milk, or coconut milk instead of cow’s milk.
- Use Vegan-Friendly Fat: Substitute vegetable oil or melted coconut oil for butter in the recipe.
- Check Frosting Ingredients: Ensure that the frosting ingredients are vegan-friendly. Opt for dairy-free cream cheese or coconut cream-based frosting options.
- Avoid Animal-derived Ingredients: Double-check all ingredients to avoid any animal-derived products such as gelatin, honey, or dairy.
Nutrition Facts (Per Serving)
- Calories: 683.6 kcal
- Total Fat: 39.3g
- Saturated Fat: 12.6g
- Polyunsaturated Fat: 8.3g
- Monounsaturated Fat: 11g
- Trans Fat: 0.3g
- Cholesterol: 100.2mg
- Sodium: 475.7mg
- Potassium: 282.6mg
- Total Carbohydrates: 75.8g
- Dietary Fiber: 2.9g
- Sugars: 56.3g
- Protein: 9.3g
Vitamins and Minerals
- Vitamin A: 4192.7 IU
- Vitamin C: 3.4 mg
- Calcium: 187.7 mg
- Iron: 3.7 mg
Cheesecake Factory Carrot Cake Recipe Variations
Nut-Free Carrot Cake: Remove the nuts from the cake batter for a nut-free version. You can replace them with an equal amount of raisins or shredded coconut for added texture.
Spiced Carrot Cake: Increase the amount of spices in the cake batter for a more robust flavor. You can add extra cinnamon, nutmeg, ginger, and even a pinch of cloves for a spicier kick.
Orange Zest Carrot Cake: Add the zest of one orange to the cake batter for a citrusy twist. The bright, fresh flavor of orange complements the sweetness of the carrots and spices.
Coconut Carrot Cake: Fold in shredded coconut along with the grated carrots for a tropical twist. You can also sprinkle some toasted coconut on top of the cream cheese frosting for added flavor and decoration.
Storing Tips for Cheesecake Factory Carrot Cake Recipe
- Refrigeration: Due to the cream cheese frosting, it’s essential to refrigerate the carrot cake. Store it in a closed container or lidded cake plate in the refrigerator for up to 5 days.
- Room Temperature Serving: Allow individual slices to come to room temperature before serving, if desired. This helps enhance the flavors and textures.
- Freezing: If you need to store the carrot cake for longer periods, freezing is an option. Chill the entire cake in the refrigerator for at least an hour before freezing. Wrap the entire cake or slices in two layers of plastic wrap, then cover with a layer of foil. Frozen carrot cake can last for up to two months in the freezer.
- Thawing: When you’re ready to eat frozen carrot cake, let it thaw at room temperature for 2-4 hours, or leave it in the refrigerator overnight. This gradual thawing process helps retain the cake’s texture and flavor.
- Protection from Drying Out: Ensure the cake is well wrapped to prevent drying out. Use plastic wrap or airtight containers for this purpose.
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Homemade Copycat Cheesecake Factory Carrot Cake Recipe
Equipment
- Two 8-inch Round Baking Pans
- Mixing bowls
- Whisk
- Stand Mixer
- cooling rack
- Spatula Set
Ingredients
For the Cheesecake Carrot Cake
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1 cup of packed light brown sugar
- 2 teaspoons of ground cinnamon
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 1 cup of canola oil
- ½ cup of melted unsalted butter
- 4 large eggs at room temperature
- 1 tablespoon of vanilla extract
- 4 cups of grated carrots approximately 4 medium carrots
- 1 cup of chopped walnuts or pecans optional
For the Cream Cheese Frosting
- ½ cup of melted unsalted butter
- 16 ounces of softened cream cheese
- 1 tablespoon of vanilla extract
- ¼ teaspoon of salt
- 4 cups of powdered sugar
Instructions
For the Cheesecake Carrot Cake
- Preheat your oven to 350°F (175°C) and prepare two 8-inch round baking pans by greasing and flouring them, then lining the bottoms with parchment paper.
- In a large mixing bowl, mix together all-purpose flour, granulated sugar, packed light brown sugar, ground cinnamon, baking powder, baking soda, and salt until well combined. Mix until well combined.
- Add the canola oil and melted unsalted butter to the dry ingredients, stirring until a thick batter forms.
- Add the eggs one at a time, beating well after each addition to ensure full incorporation before adding the next. Then, mix in the vanilla extract.
- Gently fold in the grated carrots and chopped nuts (if using), ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, spreading it out into smooth, even layers.
- Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes to cool in the pans for 15 minutes before transferring them to wire racks to cool completely.
For the Cream Cheese Frosting
- In a large mixing bowl, beat together the melted unsalted butter and softened cream cheese until smooth and creamy.
- Add the vanilla extract and salt to the cream cheese mixture, continuing to beat until well combined.
- Gradually add the powdered sugar, mixing on low speed until the frosting is smooth and creamy.
- Once the cakes have cooled completely, spread a generous layer of frosting on top of one cake layer.
- Position the second cake layer on top, then generously frost the top and sides of the cake with the remaining frosting.
- Optional: Decorate the cake with additional chopped nuts or shredded carrots, if desired.
- Serve and enjoy your delicious homemade Cheesecake Factory Carrot Cake.
