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Cheesecake Factory Carrot Cake

A moist and flavorful carrot cake inspired by the Cheesecake Factory, packed with warming spices and topped with a creamy frosting. Perfect for any occasion.
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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 Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour Make sure it's sifted for a light texture.
  • 1 cup granulated sugar It adds sweetness.
  • 1 cup light or dark brown sugar, firmly packed For richer flavor.
  • 1 1/2 teaspoons baking soda Helps the cake rise.
  • 1 teaspoon baking powder Adds extra fluffiness.
  • 1 teaspoon salt Balances the sweetness.
  • 2 teaspoons ground cinnamon A warm spice for flavor.
  • 1/2 teaspoon ground nutmeg Adds a hint of warmth.
  • 1 cup canola or vegetable oil Keeps the cake moist.
  • 1/2 cup unsalted butter, melted Extra richness.
  • 4 large eggs, room temperature For a better mix.
  • 1 tablespoon vanilla extract Adds delicious flavor.
  • 3 cups grated carrots Freshly grated for best taste.
  • 1 cup chopped walnuts or pecans (optional) For crunch.
For the Frosting
  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, brick-style, softened Creamy base for frosting.
  • 1 teaspoon vanilla extract Enhances the frosting flavor.
  • 1/4 teaspoon salt Balances the sweetness of the frosting.
  • 4 cups powdered sugar For sweetness and texture.

Method
 

Preparation
  1. Preheat your oven to 350°F and prepare two 8-inch round baking pans with parchment paper, greasing and flouring the sides.
  2. In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Mix in the oil and melted butter until well combined. The batter will be thick.
  4. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
  5. Fold in the grated carrots and nuts, if using, until evenly distributed.
Baking
  1. Divide the batter between the prepared pans.
  2. Bake for about 40 minutes, or until a toothpick comes out with a few moist crumbs.
  3. Let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.
Frosting
  1. For the frosting, beat the butter and cream cheese until smooth.
  2. Add the vanilla and salt, mixing well.
  3. Gradually add the powdered sugar on low speed until fluffy.
  4. Once cool, frost the top of one cake layer, place the second layer on top, and frost the top and sides.
Serving
  1. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  2. Pair it with a cup of hot tea or coffee for a cozy treat.
  3. For a festive touch, decorate the cake with additional grated carrots or crushed nuts.

Notes

To ensure your carrot cake turns out perfectly, use fresh, finely grated carrots and let your eggs sit at room temperature. Do not skip the cooling stage! Allow the layers to cool completely before frosting to prevent melting. To adjust sweetness, reduce the powdered sugar in the frosting gradually.