Carrot cake is a classic dessert that has been loved by many for generations. It’s a perfect combination of sweetness, moistness, and flavors that make it a favorite for many occasions. And if you’ve ever visited the Cheesecake Factory, you know that their carrot cake is one of the best out there. So, why not recreate this recipe at home and enjoy it anytime you want? In this article, we’ll show you how to make the Cheesecake Factory carrot cake recipe with a fun language and good SEO structure.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup shredded coconut
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- In a large bowl, beat the eggs with an electric mixer until frothy.
- Gradually add the sugar and beat until thick and pale yellow.
- Slowly beat in the oil, buttermilk, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the grated carrots, coconut, and chopped walnuts.
- Pour the batter into a greased 9-inch cake pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Nutritional Information
One serving of Cheesecake Factory carrot cake (1 slice) contains approximately:
- Calories: 610
- Fat: 34g
- Saturated Fat: 10g
- Carbohydrates: 73g
- Fiber: 3g
- Sugar: 54g
- Protein: 7g
- Sodium: 430mg
Cooking Time
The total cooking time for this recipe is approximately 1 hour (including baking and cooling).
Equipment
- 9-inch cake pan
- Electric mixer
- Measuring cups and spoons
- Bowls
- Whisk
- Spatula
Serving Suggestions
This carrot cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for any occasion, from birthdays to family gatherings to potlucks.
Variations
If you want to switch things up, you can try adding raisins, pineapple, or even applesauce to the batter. You can also experiment with different types of nuts or omit them altogether if you prefer.
Substitutions
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes. You can also use Greek yogurt or sour cream instead.
Storage
This carrot cake can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap and place it in a freezer bag before freezing.
Tips
- Be sure to grate the carrots finely so that they blend well in the batter.
- Do not overmix the batter or the cake may become tough.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- If you want to make a layered cake, simply double the recipe and bake in two separate cake pans.
Notes
This recipe makes one 9-inch cake or 12-16 servings.
Frequently Asked Questions
Can I use a different type of flour?
We recommend using all-purpose flour for this recipe, but you can try using whole wheat flour or a gluten-free flour blend if you prefer.
Can I use a different type of oil?
You can use vegetable oil, canola oil, or even coconut oil for this recipe.
Can I use a different type of frosting?
You can use cream cheese frosting, vanilla frosting, or even chocolate frosting if you prefer.
The Cheesecake Factory carrot cake recipe is a deliciously moist and flavorful dessert that is perfect for any occasion. With its combination of carrots, coconut, and walnuts, it’s a dessert that is sure to please everyone. This recipe is easy to make, and with a few simple substitutions, you can customize it to your liking. So, why not try making this recipe at home and impress your friends and family with your baking skills?