This copycat Cheesecake Factory Carrot Cake is loaded with indulgent flavor from two layers of fresh carrot cake and the richest cream cheese frosting you've ever tasted. And now it's simple to make at home!
As you surely know by now, I am a total sucker for the Cheesecake Factory's desserts. In fact, my copycat Cheesecake Factory Pumpkin Cheesecake has long been one of the most popular recipes on this blog! And my newest copycat Cheesecake Factory Oreo Cheesecake is quickly rising up the ranks too.
But next we're going to step away from the cheesecake and make... carrot cake! Cheesecake Factory is renowned for its over-the-top, delicious desserts, and their carrot cake is no exception.
Ok, fine. It's a carrot cake loaded with so much delicious cream cheese frosting, that it might as well be a layer of cheesecake. But who's counting?
This Carrot Cake cheesecake is:
- My best copycat of the famous Cheesecake Factory Carrot Cake!
- Easy to make with simple ingredients.
- Rich and flavorful.
- Totally indulgent and delicious.
- Perfect for an Easter dessert - or any other special occasion!
Key Ingredients & Substitutions
- Carrots. Grate them fresh from whole carrots rather than using pre-shredded bagged carrots, which tend to be dry and won't release as much moisture into the batter.
- Canola oil and melted butter. The combination keeps the layers moist while still giving a rich, buttery flavor. You can swap the canola oil for another neutral oil like vegetable or avocado oil.
- Brown sugar. Adds moisture and a deeper, almost caramel-like flavor than granulated sugar alone. Light or dark brown sugar both work here.
- Warm spices. Cinnamon and nutmeg give the cake its classic carrot cake flavor. Feel free to add a pinch of ground ginger or allspice if you like a spicier cake.
- Walnuts. Used both in the batter and pressed into the frosting. Pecans make a great substitute, or you can leave them out entirely for a nut-free version.
- Cream cheese. Use full-fat brick-style cream cheese, not the spreadable tub kind, and make sure it's fully softened to room temperature so the frosting whips up smooth without lumps.
- Powdered sugar. Sift it first if it's clumpy - this helps the frosting stay silky instead of grainy.
Tips and Tricks
Storing the Cake
This cake needs to be kept refrigerated, due to the cream cheese frosting. You can store the cake in a closed container or lidded cake plate in the refrigerator for up to 5 days. Allow individual slices to come to room temperature before serving, if desired.
Cool the cake completely
Be patient and let the cake layers cool completely before adding frosting to avoid a melting mess!
Chill Before Slicing
A chilled cake is much easier to slice, giving you those clean, restaurant-style slices.
Use Room-Temperature Ingredients
Let the eggs, butter, and cream cheese sit out until they reach room temperature before you start. Cold cream cheese is the number one cause of lumpy frosting, and room-temperature eggs blend into the batter far more evenly.
Don't Overmix the Batter
Once you add the dry ingredients to the wet ingredients, stir just until they're moistened. Overmixing develops the gluten in the flour and can leave you with a denser, tougher cake instead of a tender, moist crumb.
Variations
Add mix-ins
I included walnuts in the recipe. But you could mix it up by using chopped pecans, raisins, dried fruit, or even chocolate chips.
Make it Nut-Free
Easily make this cake nut-free by omitting the walnuts.
Make it Gluten-Free
Substitute the regular flour with your favorite gluten-free baking flour for a gluten-free version.
Spice It Up
Feel free to adjust the spices to your own liking. Add a pinch of cloves or allspice for an extra kick of flavor.
Make it Cupcakes
Divide the batter among lined muffin tins instead of cake pans for individually portioned carrot cake cupcakes. Bake at the same oven temperature and start checking for doneness around 18-20 minutes.
Add a Citrus Twist
Stir a tablespoon of fresh orange or lemon zest into the batter for a bright, citrusy contrast to the warm spices, and add a little of the same zest to the frosting for extra flavor.
More Tasty Desserts
If you love this Copycat Cheesecake Factory Carrot Cake, be sure to check out these other delicious ideas:
- Copycat Cheesecake Factory Oreo Cheesecake
- Copycat Cheesecake Factory Pumpkin Cheesecake
- Carrot Cake Waffles
- Carrot Cake Cookies
Recipe
Cheesecake Factory Carrot Cake
Ingredients
For the cake:
- 3 cups flour
- 1 cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoons salt
- ¼ teaspoon ground nutmeg
- 1 ¼ cup canola oil
- ¾ cup melted butter
- 5 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups grated carrots
- 1 cup chopped walnuts
For the cream cheese frosting:
- 1 cup butter softened to room temperature
- 24 oz. 3 bricks cream cheese, softened to room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 cups chopped walnuts
Instructions
For the cake:
- Preheat the oven to 350 F, grease and flour three 8" baking pans and set aside
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, salt and ground nutmeg; set aside
- Add the canola oil, melted butter, eggs, and vanilla to a separate mixing bowl and whisk to combine
- Pour the oil mixture into the flour mixture and stir until the dry ingredients are just moistened.
- Fold in the carrots and walnuts.
- Fold gently until evenly distributed through the batter
- Evenly divide the batter between the three prepared pans, smoothing it into even layers
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean
- Allow to cool in the pan for 10 minutes before flipping out onto a wire rack to cool completely.
For the frosting:
- In a large bowl, cream together the butter and cream cheese until light and fluffy
- Add the powdered sugar, one cup at a time, mixing well after each addition
- Add the vanilla extract then mix on high for 1-2 minutes, or until frosting is light and fluffy.
- Once the cake is completely cooled, use a serrated knife to remove the domes if necessary, then generously spread the frosting between the layer of cakes
- Then generously spread the frosting on the sides and top of the cake
- Pipe a design along the top of the cake, then press the walnuts into the frosting along the sides of the cake.
- Allow to chill in the refrigerator for at least 1 hour to make slicing easier
Nutrition
Nutrition details are an estimate, per serving.
Mel says
This was a lot of work - but it really came out great.
Betty Lou Abbott says
well worth it in the end. oh my goodness such a delight.
Juanita Unger says
I want to make this.
suzie says
Hi, do you see any reason why I could not just use two 9 inch pans. I would leave the frosting as is, because there is no such thing as to much frosting.
Thank you, suzie
Nicole says
Yes — the recipe calls for three 8-inch pans, but you can use two 9-inch pans instead. Since each layer will be thicker, plan on baking longer than the original 25-30 minutes (start checking around 35-40 minutes with a toothpick). Frosting only goes between two layers instead of three, so you'll have some extra frosting left over, which is never a bad thing with cream cheese frosting!