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Cheesecake Factory Style Moist Carrot Cake with Cream Cheese Frosting

Indulge in a homemade version of the iconic Cheesecake Factory Carrot Cake. This recipe delivers an incredibly moist, perfectly spiced cake studded with fresh carrots, pineapple, and pecans, all crowned with a luscious cream cheese frosting.
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Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Carrot Cake
  • 2.5 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 2 tsp Baking soda
  • 1 tsp Baking powder
  • 1 tsp Salt
  • 2 tsp Ground cinnamon
  • 1/2 tsp Ground nutmeg
  • 1/2 tsp Ground ginger
  • 1.5 cups Vegetable oil
  • 4 Large eggs room temperature
  • 2 tsp Vanilla extract
  • 3 cups Carrots finely grated (about 5-6 medium carrots)
  • 1 cup Crushed pineapple drained well
  • 1 cup Pecans chopped (optional)
For the Cream Cheese Frosting
  • 16 oz Cream cheese full-fat, softened
  • 1 cup Unsalted butter (2 sticks), softened
  • 4 cups Powdered sugar sifted
  • 2 tsp Vanilla extract
  • pinch Salt

Equipment

  • Large mixing bowls
  • Electric Mixer (stand or hand)
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons
  • Box Grater (or Food Processor)
  • 3 x 8-inch Round Cake Pans
  • Parchment Paper
  • Cooling racks
  • Offset Spatula or Knife

Method
 

For the Carrot Cake
  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Make sure there are no lumps of brown sugar.
  3. In a separate large bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing with a whisk or electric mixer on low speed until just combined. Do not overmix.
  5. Fold in the finely grated carrots, well-drained crushed pineapple, and chopped pecans (if using) using a rubber spatula until evenly distributed.
  6. Divide the batter evenly among the three prepared cake pans.
  7. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
  8. Let the cakes cool in the pans on a wire rack for 10-15 minutes, then invert them onto the wire racks to cool completely before frosting. This is crucial to prevent the frosting from melting.
For the Cream Cheese Frosting
  1. In a large mixing bowl with an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed until incorporated, then increasing to medium speed until smooth.
  3. Add the vanilla extract and a pinch of salt, beating until light and fluffy, about 1-2 more minutes. Be careful not to overbeat, as this can make the frosting too thin.
Assembly
  1. Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread about 1 cup of cream cheese frosting evenly over the top.
  2. Place the second cake layer on top and spread another cup of frosting.
  3. Add the third cake layer and spread the remaining frosting over the top and sides of the entire cake.
  4. Optionally, decorate the sides with extra chopped pecans or create swirls on top with an offset spatula.
  5. Refrigerate the cake for at least 30 minutes to set the frosting before slicing and serving.

Notes

Ensure all cold ingredients (eggs, cream cheese, butter) are at room temperature for a smooth batter and lump-free frosting.
Do not overmix the cake batter; this can result in a dense cake.
Make sure the pineapple is very well drained to prevent the cake from being too wet. You can press it with a paper towel.
Store leftover cake in an airtight container in the refrigerator for up to 5 days. For best flavor, bring to room temperature for 30 minutes before serving.