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Cheesecake Factory Carrot Cake

Cheesecake Factory Carrot Cake

This Cheesecake Factory Carrot Cake offers deep flavor from fresh ginger and toasted pecans. Every bite provides a comforting hug with its moist crumb infused with cinnamon, balanced by decadent cream cheese frosting.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings servings
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 2 cups of all-purpose organic flour (sifted)
  • 2 teaspoons of baking soda
  • 1 teaspoon of sea salt
  • 2 teaspoons of ground Vietnamese cinnamo
  • 1/2 teaspoon of ground nutmeg
  • 1 1/2 cups of neutral vegetable oil or melted coconut oil
  • 1 cup of granulated cane sugar
  • 1 cup of packed light brown sugar
  • 1 teaspoon of pure vanilla bean paste
  • 4 large pasture-raised eggs (room temperature)
  • 3 cups of finely grated fresh carrots
  • 1 cup of chopped toasted pecans or walnuts
  • 1/2 cup of crushed pineapple (well-drained)
  • 1/2 cup of golden raisins (optional)
  • 16 ounces of full-fat cream cheese (softened)
  • 1/2 cup of unsalted grass-fed butter (softened)
  • 4 cups of organic powdered sugar
  • 1 tablespoon of heavy cream
  • 1 teaspoon of pure vanilla extract
  • A pinch of sea salt

Method
 

  1. Preheat your oven to 350°F (175°C) and grease your cake pans with butter. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, and nutmeg.
  3. In the stand mixer, combine the oil, granulated sugar, and brown sugar. Beat on medium speed for about two minutes until smooth.
  4. Add eggs one at a time, beating well after each addition. Incorporate the vanilla bean paste.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the flour disappears.
  6. Using a silicone spatula, gently fold in grated carrots, toasted pecans, drained pineapple, and raisins.
  7. Divide the batter between prepared cake pans and tap gently to release air bubbles.
  8. Bake for 35 to 40 minutes, or until a wooden skewer inserted in the center comes out clean.
  9. Allow the cakes to cool for 15 minutes before transferring them to a wire rack to cool completely.
  10. Prepare the frosting by beating cream cheese and butter together until light and fluffy. Gradually add powdered sugar, cream, and vanilla.
  11. Assemble the cake by placing one layer on a plate, spreading frosting on top, stacking the second layer, and covering the top and sides with frosting.
  12. Decorate the edges with extra chopped pecans.

Notes

Always grate carrots by hand for the best texture. Ensure excess pineapple juice is squeezed out. Let the cake chill in the refrigerator for at least two hours before slicing.