Cheesecake Factory Carrot Cake Cheesecake

Indulge in the ultimate dessert fusion with this Cheesecake Factory Carrot Cake Cheesecake recipe—a delightful marriage of two classic favorites. Featuring a rich and creamy cheesecake layer nestled between a moist, spiced carrot cake and finished with luscious cream cheese frosting, this show-stopping dessert is perfect for special occasions or simply treating yourself. Packed with freshly shredded carrots and crunchy walnuts, the carrot cake layer offers a rustic charm, while the velvety cheesecake adds an irresistible decadence. Topped with a smooth, tangy frosting and optional walnut garnish, this layered masterpiece is as stunning as it is delicious. With easy-to-follow steps and a stunning presentation, this recipe ensures that you’ll impress family and friends with every slice.

Nutriscore Rating: 45/100

Prep Time:45 mins

Cook Time:70 mins

Total Time:115 mins

Servings: 12

Ingredients

• 16 oz Cream cheese
• 0.75 cups Granulated sugar
• 2 tablespoons All-purpose flour
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 2 cups Carrots (shredded)
• 1.25 cups All-purpose flour
• 1 teaspoon Baking soda
• 0.5 teaspoons Baking powder
• 1 teaspoon Ground cinnamon
• 0.25 teaspoon Ground nutmeg
• 0.25 teaspoon Salt
• 0.75 cups Brown sugar
• 0.5 cups Vegetable oil
• 1 teaspoon Vanilla extract
• 2 large Eggs
• 0.75 cups Walnuts (chopped)
• 8 oz Cream cheese (softened)
• 0.25 cups Unsalted butter
• 3 cups Powdered sugar
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.

Step 2

To make the cheesecake layer, beat 16 ounces of cream cheese on medium speed until smooth. Add 3/4 cup of granulated sugar and mix until fluffy. Add 2 tablespoons of flour and 1 teaspoon of vanilla extract, mixing until combined.

Step 3

Add 2 large eggs one at a time, beating after each addition until smooth. Pour the cheesecake batter into one of the prepared pans and bake for 35-40 minutes, until the center is just set. Cool completely in the pan, then refrigerate.

Step 4

For the carrot cake layer, whisk together 1 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt in a medium bowl.

Step 5

In another bowl, beat together 3/4 cup of brown sugar, 1/2 cup of vegetable oil, and 1 teaspoon of vanilla extract. Add 2 large eggs, one at a time, mixing until smooth.

Step 6

Fold in 2 cups of shredded carrots and 3/4 cup of chopped walnuts. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 7

Pour the carrot cake batter into the second prepared pan and bake for 30-35 minutes until a toothpick inserted comes out clean. Cool completely in the pan.

Step 8

For the frosting, beat 8 ounces of softened cream cheese and 1/4 cup of unsalted butter together until smooth. Gradually add 3 cups of powdered sugar, then mix in 1 teaspoon of vanilla extract.

Step 9

To assemble, place the carrot cake layer on a serving platter. Spread a thin layer of frosting over the top, then carefully place the chilled cheesecake layer on top.

Step 10

Frost the top and sides of the assembled cake with the remaining cream cheese frosting, and decorate with additional walnuts if desired.

Step 11

Chill the cake for at least 2 hours before serving to allow the layers to set properly. Slice and enjoy!

Nutrition Facts

Serving size	(2418.3g)

Amount per serving	% Daily Value*
Calories	7616.0

Total Fat 445.8g	0%
Saturated Fat 179.4g	0%
Polyunsaturated Fat 73.9g
Cholesterol 1515.2mg	0%
Sodium 4909.9mg	0%
Total Carbohydrate 846.2g	0%
Dietary Fiber 26.0g	0%
Total Sugars 662.0g
Protein 104.5g	0%

Vitamin D 164IU	0%
Calcium 1155.0mg	0%
Iron 17.6mg	0%
Potassium 3451.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 5.3%

Carbs: 43.3%