Cheesecake Factory Carrot Cake Cheesecake Copycat has two layers of delicious carrot cake, a layer of cheesecake, and is smothered in the best cream cheese frosting to make one glorious cake!

For only $1.45 per serving, you can enjoy a slice of this cake. It only costs $23.36 to make the entire cake which serves 16. That is a fraction of the cost at The Cheesecake Factory! 

For more Carrot Cake variations, be sure to check out this Carrot Loaf Cake, these Whoopie Pies, this Classic Carrot Cake, and this Ultimate Carrot Cake Recipes Round-Up

A slice of Cheesecake Factory Carrot Cake Copycat on a white plate.

Cheesecake Factory Carrot Cake Copycat

Carrot cake is my ABSOLUTE favorite cake, and it never disappoints. Today I have this fabulous Cheesecake Factory copycat recipe to share with you for Carrot Cake Cheesecake Cake.

Who doesn’t love going to the Cheesecake Factory and tasting their endless options of cheesecake? One of my favorites is their carrot cheesecake. 

However, when you do not have access to the Cheesecake Factory or the funds, what is a girl to do? Make a copycat Carrot Cake Cheesecake recipe, of course!

Carrot cake is delicious on its own but when you add cheesecake in between the layers, it becomes ah-mazing! The hardest part of this recipe is waiting for it to be ready. 

It smells heavenly, but you have to wait for the cheesecake to set before you can assemble the pieces.

The wait is worth it! Especially when you slice into the cake and see the beautiful layers of the cake. 

It is almost too beautiful to cut into. Notice, I said, “almost.” Haha. Trust me; you will want to cut a slice and enjoy this incredible Cheesecake Factory carrot cake.

This cake has two layers of carrot cake surrounded by a layer of actual cheesecake. This cake would be perfect for Easter Dinner or any get-together this spring.

A slice of Cheesecake Factory Carrot Cake being taken from the whole cake.

Is Cheesecake a healthy dessert?

While cheesecake is good for your tastebuds, it is not so good for your hips! One slice of this cake has 553 calories. All things in moderation!

Why is there no butter in carrot cake?

Carrot cake is oil-based instead of butter-based. This is why the cake is so moist after baking it. 

How do you shred carrots for carrot cake?

Make sure when you grate the carrots, you use fresh carrots in this recipe, as the ones from the grocery store are a little too chunky for this cake. You can do this by first peeling the carrots and then using a box grater or a food processor to shred the carrots finely.

A close up picture of some Cheesecake Factory Carrot Cake Copycat on a fork.

How to make Carrot Cake Cheesecake: 

STEP ONE: First, fill 9×13-inch pan half full with water, place it on the lowest oven rack, and preheat the oven to 325 degrees F. Spray a 9-inch springform pan with cooking spray and set it aside.

STEP TWO: Next, make the cheesecake layer. Bake for 40-45 minutes and then let it cool completely before freezing for at least 4 hours.

STEP THREE: Now preheat the oven to 325 degrees F in preparation for baking the carrot cake. Spray two 9-inch round cake pans and set them aside while you make the carrot cake.

STEP FOUR: Bake for 40-45 minutes. Let the cake cool before removing it from the pans. 

STEP FIVE: Make the cream cheese icing. Be sure not to overmix.

STEP SIX: Finally, assemble the layers and then ice the cake with the remaining icing and garnish with walnuts before serving.

How to make Carrot Cake Cheesecake Cake with recipe video!

Cook’s Tools:

  • 9-inch springform pan
  • 9-inch cake pans
  • mixing bowls
  • stand mixer
  • cooling rack
  • food coloring 

How much will this Cheesecake Factory Carrot Cake Cheesecake cost to make: 

RECIPE COST: $23.26

PER SERVING COST: $1.45

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

  • ⅔ cup sugar – $0.30
  • ⅓ cup sour cream – $0.49
  • ⅓ cup heavy whipping cream – $0.39
  • 7 teaspoons vanilla extract – $4.76
  • 1 cup sugar – $0.44
  • 1 cup light brown sugar – $0.44
  • 4 packages cream cheese – $7.84
  • 1 teaspoon baking powder – $0.15
  • 1 teaspoon baking soda – $0.01
  • 6 large eggs – $0.60
  • 1 teaspoon table salt – $0.01
  • 1 Tablespoon ground cinnamon – $0.10
  • 2 cups all-purpose flour – $0.38
  • 1 cup vegetable oil – $0.48
  • 3 cups carrots – $1.20
  • ½ cup canned crushed pineapples – $0.64
  • 2 ¼ cup walnuts – $3.51
  • ½ cup butter – $0.80
  • 2 ½ cups powdered sugar – $0.72

How Long Is It Good For:

SERVE: Like most things made with dairy products, you can leave this cake at room temperature for about 2 hours before it will need to be refrigerated. 

STORE: Keep the cake in an airtight cake carrier or wrap it loosely in a couple of layers of plastic wrap. Store the covered cake in the refrigerator for up to 5 days. 

FREEZE: You can freeze this cheesecake cake either as a whole or cut up in slices. Before freezing, you’ll want to chill the entire cheesecake in the refrigerator for at least an hour. Next, wrap the entire cheesecake or slices in 2 layers of plastic wrap, followed by a foil layer. Then, freeze for up to two months. 

When you’re ready to eat the Carrot Cake Cheesecake Cake, thaw it at room temperature for 2-4 hours or overnight in the refrigerator. 

An overhead picture of Cheesecake Factory Carrot Cake Copycat on white plates.

More Copycat Recipes:

A close up picture of a slice of Cheesecake Factory Carrot Cake Copycat on a white plate.
4.47 from 47 votes

Carrot Cake Cheesecake Cake - a Cheesecake Factory Copycat

Recipe Cost $ 23.26
Serving Cost $ 1.45
Prep Time 30 minutes
Cook Time 1 hour 25 minutes
Total Time 5 hours 55 minutes
16 Servings
Cheesecake Factory Carrot Cake Cheesecake Copycat has two layers of delicious carrot cake, a layer of cheesecake, and is smothered in the best cream cheese frosting to make one glorious cake!

Equipment

  • 9-inch springform pan
  • 9-inch cake pans
  • mixing bowls
  • stand mixer
  • cooling rack
  • food coloring

Ingredients
 
 

CHEESECAKE LAYER:

  • 16 ounces cream cheese softened to room temperature
  • cup sugar
  • 2 large eggs at room temperature
  • cup sour cream
  • cup heavy whipping cream
  • 1 Tablespoon vanilla extract

CARROT CAKE:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 tablespoon ground cinnamon
  • 1 cup vegetable oil
  • 4 large eggs at room temperature
  • 1 Tablespoon vanilla extract
  • 3 cups freshly-grated carrots
  • ½ cup canned crushed pineapple drained
  • ¾ cup walnuts chopped into pieces

CREAM CHEESE ICING:

  • 16 ounces cream cheese softened to room temperature
  • ½ cup butter softened to room temperature
  • 2 ½ cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 ½ cups ground walnuts

Instructions

MAKE CHEESECAKE LAYER:

  • Arrange oven racks by placing one at the lowest position and the other at the second-lowest position. Fill a 9x13-inch metal pan half full with water and place it on the lowest oven rack and preheat to 325 degrees F. Grease a 9-inch springform pan with cooking spray and set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until creamy and no more lumps, about 1 minute. With the mixer still running, add the sugar in slowly and beat until fully incorporated. Add the eggs and beat until blended. Add the sour cream, heavy cream, and vanilla, mixing until fully incorporated and smooth. Stop the mixer and scrape down the sides of the bowl. Pour batter into the prepared pan smooth into an even layer.
  • Place on the second-lowest rack and bake for 40-45 minutes, or until the cheesecake is set and the middle jiggles slightly.
  • Run a paring knife around the edge of the cheesecake to loosen it from the sides of the pan. Place the cheesecake on the wire rack and cool completely for about 90 minutes. Once the cheesecake is cool, wrap in foil and freeze for at least 4 hours or overnight.

MAKE CARROT CAKE:

  • Place oven rack in the oven's center position and preheat to 325-degrees F. Grease two 9-inch round cake pans with cooking spray. Line the cake pans with parchment paper and spray the paper lining with cooking spray.
  • Using a stand mixer fitted with the paddle attachment, mix flour, sugars, baking powder, baking soda, salt, and cinnamon on low speed until combined. Add the oil, eggs, and vanilla and mix on low until combined, then increase speed to medium and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the carrots, pineapple, and walnuts and mix until evenly distributed. Evenly distribute the batter between the prepared 9-inch pans (just under 3 cups of batter per pan) and smooth into even layers.
  • Bake, both pans on the center rack for 40-45 minutes or until a toothpick inserted comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Run a butter knife around the edges of the pans to loosen the cakes. Invert the pans, remove the parchment paper, and place the cakes on the wire rack to cool completely for about 90 minutes.

MAKE CREAM CHEESE ICING:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 30 seconds. Add the butter and beat until just incorporated and smooth, about 15-30 seconds (DO not over-mix!). Add the powdered sugar and vanilla and mix just until blended and smooth (again, don't over-mix).

TO ASSEMBLE:

  • Remove the cheesecake from the freezer, remove the foil, and let sit at room temperature for 10 minutes. Place one of the carrot cake layers on a cake pedestal lined with parchment squares.
  • Remove the cheesecake from the springform pan (running a paring knife along the pan's bottom edge of the pan as needed to loosen the cheesecake) and place it on a cutting board. Using a paring knife, trim the cheesecake to fit between the layers of carrot cake.
  • Place the cheesecake on top of the carrot cake and top with the remaining carrot cake layer. Frost with a thin crumb coat and chill in the refrigerator for 30 minutes.

TO FINISH:

  • Ice the cake with the remaining icing and gently press the walnuts onto the sides of the cake. {Note: I reserved 1/4 cup of the icing to tint orange and green to pipe carrots onto the top of the cake, this is optional). Remove the parchment squares, cover the cake, and chill in the refrigerator until ready to serve.

STORE:

  • The cake can be covered and stored in the refrigerator for up to 5 days.

Video

Notes

  • Make sure when you grate the carrots, you use fresh carrots in this recipe, as the ones from the grocery store are a little too chunky for this cake.
  • If you're like me and don't have the time to make the entire cake all in one day, then the cheesecake and carrot cake layers can be made up to 2 days in advance before assembling the whole cake. The icing, however, is best if made and used the same day.

Nutrition

Serving: 1Slice | Calories: 553kcal | Carbohydrates: 76g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 571mg | Potassium: 369mg | Fiber: 2g | Sugar: 59g | Vitamin A: 4430IU | Vitamin C: 3.3mg | Calcium: 203mg | Iron: 1.9mg

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This post has recently been updated, and it first appeared on Food, Folks, and Fun on March 25, 2014.

Bakery Style Carrot Cake Cheesecake Cake

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60 Comments

  1. Dear Jillian,
    I am a trained chef, but I am engaged to a self-proclaimed ‘phood philistine’, to put it politely. The Cheesecake Factory carrot cake cheesecake is exquisite- it is very well researched, not politically correct, and I followed your ingredient list and detailed instructions to the letter. I did change a couple of insignificant things. I omitted walnuts from the carrot cake, but I ground them up about the size of coarse play sand and covered the cream cheese frosting (sides and top) with them, lightly patting them into the frosting. I also used 11/2tbs ground cinnamon and added 1tsp freshly ground nutmeg to make the flavor a bit more complex. Your carrot cake is so perfect that it can stand by itself, and your cheesecake is also so perfect that it can stand by itself, so combining the two is an unbeatable combination! By the way, my fiance phood philistine also thought it was the best thing that he’s ever eaten! There’s hope for him yet!
    Thank you for the recipe.. There’s no substitute for a detailed (read failure-proof) recipe. By the way, I’ve never eaten at the Cheesecake Factory, but I don’t have to now. Their cheesecake couldn’t be better than yours!

    1. Zoe, I am thrilled that you loved the recipe. Thanks for taking the time to leave a comment and a recipe. It made my day!

  2. I made this for Easter and it was a hit! The directions are so easy! The only thing I changed was that I skipped the nuts. I also like to add a little lemon zest to my cheesecake. Thank you for this recipe. 10 out of 10, will make again.