Carrot Cake Cheesecake Factory Recipe

This Carrot Cake Cheesecake Factory Copycat Recipe features layers of moist, spiced carrot cake and rich, creamy cream cheese icing all in one decadent dessert. It’s the perfect showstopper for holidays, birthdays, or any special occasion.

The Carrot Cake Cheesecake Factory recipe is a delightful blend of two classic favorites: moist, warmly spiced carrot cake and smooth, cream cheese icing. This copycat dessert creates a perfect balance of flavors and textures that’s both comforting and indulgent.

Whether you’re celebrating a special occasion or simply craving something sweet and satisfying, this recipe brings the iconic Cheesecake Factory treat right into your kitchen.

Why You Will Love This Recipe!

• Combines the best of carrot cake and creamy cream cheese icing.
• Features warm spices and moist carrot cake that perfectly complement the rich icing.
• Impressively delicious yet easy enough to make at home.
• Perfect for holidays, birthdays, or any special gathering.
• Packed with flavors and textures that delight every bite.

Carrot Cake Cheesecake Factory Ingredients

• All-Purpose Flour: Provides structure to your baked goods, ensuring they hold their shape.
• Light Brown Sugar: Adds moisture and a rich, caramel-like flavor to recipes.
• Walnuts or Pecans: Introduce a delightful crunch and nutty depth to the overall texture.
• Eggs: Contributes to the richness and color of your baked masterpiece.
• Buttermilk: Adds a subtle tanginess while tenderizing the batter, resulting in a moist and delicate crumb.
• Vegetable Oil: Offering a neutral taste, vegetable oil ensures your bake is moist and tender, avoiding the dryness often feared in cakes and breads.
• Nutmeg: Adds a warm, spicy undertone, enhancing the complexity of flavors with its distinctive aroma.
• Cinnamon: Brings a sweet and woody spice to the mix, perfect for adding a cozy warmth to any treat.
• Ginger: Introduces a spicy kick, its sharpness cutting through the sweetness with invigorating zest.
• Ground Cloves: Slightly bitter flavor, ground cloves add a depth of aromatic and comforting spice.
• Grated Carrots: Incorporate natural sweetness and moisture and add a vibrant hint of color to your dish.
• Baking Powder: A leavening agent that helps your baked goods rise, resulting in a light and fluffy texture.
• Baking Soda: Aids in leavening and browning for a perfect bake.
• Pure Vanilla Extract: Enriches your creation with its sweet, floral notes, rounding out the flavors beautifully.

How To Make Cheesecake Factory Cake

Step One: Grease a 7-inch cake pan or springform pan very well and line the bottom with a circle of parchment paper. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves in a medium bowl. Mix very well to blend and set aside.

Step Two: In a large bowl, beat the eggs and brown sugar with an electric mixer until foamy and pale, about 3-4 minutes. Add buttermilk, vanilla, and oil and beat again for a few seconds until smooth. Gradually add the flour mixture, folding it gently with a rubber spatula.

Step Three: Add the grated carrots and the chopped walnuts. Mix gently with the spatula until absorbed. Pour the carrot cake batter into the prepared cake pan.

Step Four: Cover the pan with a sheet of paper towel. Wrap it tightly with a sheet of aluminum foil on top, but make sure the paper and the foil are loose so that the cake can rise during baking. Place the cake pan on the Instant Pot trivet with the handles up.

Step Five: Pour a cup of water into the Instant Pot. Holding the trivet handles, place the cake pan inside the Instant Pot. Close and lock the lid, ensuring the valve is in the “Seal” position. Select the manual setting and adjust it to 40 minutes at high pressure. When the program is over, let the pressure release naturally for 15 minutes. Release any remaining pressure manually. Test the cake for doneness by inserting a toothpick in the center. It is ready if it comes out clean. If not, cook it for another 15 minutes at high pressure and release the pressure naturally for 10 minutes. Let the cake cool completely before assembling it on a wire rack.

Step Six: In a small bowl, use an electric mixer to mix butter and icing sugar until combined for a few seconds. Add the cream cheese and vanilla and mix for 1-2 minutes until fluffy.

Step Seven: Trim any uneven parts from the top of the cake base using a long serrated knife. Cut the base horizontally into two equal layers. Place one layer on a serving plate and evenly spread about 1/3 of the frosting. Cover with the second layer (make sure it is the one that has been at the bottom of the pan). Spread the remaining frosting all around the cake.

Carrot Cake Cheesecake Factory Recipe Tips

• Use Fresh Carrots: Freshly grated carrots provide better texture and flavor to the cake.
• Drain Excess Moisture: After grating the carrots, pat them dry with a paper towel to remove any excess moisture.
• Adjust Spices: Customize the spice blend to your preference.
• Don’t Overmix: When combining the wet and dry ingredients, be gentle and avoid overmixing.
• Use Room Temperature Ingredients: Ensure your eggs, butter, and other dairy ingredients are at room temperature.
• Line the Pan: Line the bottom of the cake pan with parchment paper to prevent sticking and make it easier to remove the cake after cooking.
• Cover with Foil: To avoid condensation dripping onto the cake.
• Use the Pot-in-Pot Method: For a more even and controlled cooking process, use the pot-in-pot method, which involves placing the cake pan on a trivet inside the Instant Pot.
• Add a Ring of Foil: Create a foil sling or ring and place the cake pan inside it.
• Use Low Pressure: Cook the carrot cake at low pressure to avoid overcooking and drying out the cake.
• Natural Pressure Release: Allow a natural pressure release for a few minutes before opening the Instant Pot to avoid drastic temperature changes that could affect the cake’s texture.
• Check for Doneness: Use a toothpick or cake tester to check if the cake is fully cooked. It should come out clean or with just a few moist crumbs.
• Cool Thoroughly: Let the carrot cake cool in the pan for 10-15 minutes before removing it.
• Frost When Cool: Wait until the cake is completely cool before adding frosting or glaze.

Storing & Freezing Instructions

Storing Instructions: Store the carrot cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

Freezing Instructions: Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw in the fridge overnight before serving.

Carrot Cake Cheesecake Factory Recipe Faqs

Can I prepare this in advance? Yes, this carrot cake recipe is perfect when you’re not feeling like baking. You can prepare the batter and store it in your fridge up to one day before cooking, assemble it as directed, and then keep it at room temperature for one to two days after cooking; remember to keep the cake tightly wrapped with saran wrap or plastic wrap. Cream cheese frosting will also stay fresh if refrigerated within three days. This makes for a quick and make-ahead holiday dessert! Perfect for you to save time!

Do I Need To Peel The Carrots First? Yes, the texture is much better if you peel the carrots. If you are in a rush, you can always purchase peeled or grated carrots in the supermarket.

Do I have to Use The Cake Setting? Can I bake cakes in the Instant Pot if I do not have a Cake Setting? If you do not have a cake setting or button, use the manual high-pressure setting; it will work the same. To make any cake, place the trivet into the Instant Pot and then pour the water into it. This will bring the Pressure Cooker to Pressure, allowing you to cook your food in an Instant Pot.

Instant Pot Carrot Cake Cheesecake If you want to make this recipe into an Instant Pot Carrot Cake Cheesecake, all you need to do is add your favorite cheesecake filling into the mixture, which will be amazing!

Can you use any cake pan in the Instant Pot? Yes, it will depend on the size of your Instant Pot and which pan you can use. Springform pans are The most widely used and recommended for the Instant Pot and baking cakes or cheesecakes. Check out these pans for making any cake. They fit inside an Instant Pot (affiliate link) and are the perfect cake pan for either the Instant Pot or Air Fryer Baking.

More Cheesecake Factory Copycat Recipes

• Cheesecake Factory Spicy Cashew Chicken
• Copycat Cheesecake Factory Oreo Cheesecake
• Copycat Cheesecake Factory Godiva Chocolate Cheesecake 
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• Copycat Cheesecake Factory Reese’s Peanut Butter Chocolate Cake Cheesecake
• Ninja Foodi Copycat Cheesecake Factory Chicken & Rice Soup
• Air Fryer Cheesecake Factory Fried Macaroni & Cheese
• Copycat Cheesecake Factory Marinara Sauce
• Cheesecake Factory Copycat Celebration Cheesecake
• Cheesecake Factory Lemon Raspberry Cream Cheesecake Recipe

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