Copycat Cheesecake Factory Carrot Cake Cheesecake

     Copycat Cheesecake Factory Carrot Cake Cheesecake. This Carrot Cake Cheesecake Cake Recipe has two layers of carrot cake surrounded by a layer of actual cheesecake

Copycat Cheesecake Factory Carrot Cake Cheesecake

Carrot cake is my favorite cake and it never disappoints as long as it is made the right way.

Today I have this fabulous Cheesecake Factory copycat recipe to share with you for Carrot Cake Cheesecake Cake.

This Carrot Cake Cheesecake Cake Recipe has two layers of carrot cake surrounded by a layer of actual cheesecake.

Recipe and Video Below.  

You May also like these other cheesecake recipes, just click on the link below. 

Cheesecake

 

Print

Copycat Cheesecake Factory Carrot Cake


Scale

Ingredients

  • 16 oz cream cheese, softened
  • 3⁄4 cup white sugar
  • 1 tbsp all-purpose flour
  • 3 egg
  • 1 tsp vanilla extract
  • 3⁄4 cup vegetable oil
  • 1 cup white sugar
  • 2 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 dash salt
  • 1 can (8 1/2 oz) crushed pineapple, well drained and 1 tbsp juice reserved
  • 1 carrot, grated
  • 1⁄2 cup coconut flakes
  • 1⁄2 cup walnuts, chopped, plus more for garnish
  • 1 tsp butter, softened
  • 2 oz cream cheese, softened
  • 1 tbsp butter, softened
  • 1⁄2 tsp vanilla extract
  • 1 3⁄4 cup powdered sugar

Instructions

    1. Preheat oven to 350 degrees F (175 degrees C).
    2. For the cheesecake: In large bowl, mix together 16 ounces cream cheese and 3/4 cup white sugar until smooth.
    3. Beat in 1 tablespoon flour, 3 eggs, and 1 teaspoon vanilla extract.
    4. Set aside.

 

For the carrot cake: In a separate large bowl, combine vegetable oil, 1 cup white sugar, 2 eggs, and 1 teaspoon vanilla extract until thoroughly blended.

  1. Mix in 1 cup flour, baking soda, cinnamon, and salt.
  2. Fold in drained pineapple, carrot, coconut, and 1/2 cup walnuts.
  3. Grease a 9 or 9 1/2 inch springform pan with 1 teaspoon butter.
  4. Spread 1 1/2 cups carrot cake batter over the bottom of the pan.
  5. Drop large spoonfuls of cream cheese batter over the carrot cake batter.
  6. Repeat with remaining batter.
  7. Bake for 50 to 60 minutes or until the cake is set and cooked through.
  8. Cool to room temperature, then refrigerate.

For the frosting: In a bowl, beat 2 ounces cream cheese, 1 tablespoon reserved pineapple juice, 1 tablespoon butter, 1/2 teaspoon vanilla extract, and powdered sugar until smooth.

  1. Frost the top of the cake and decorate with chopped walnuts.
  2. Refrigerate for 3 to 4 hours before serving.
  3. Recipe originally inspired by Food.com with 5-star rating and 100 reviews.

 

Bookmark the permalink.

Comments are closed.

Loading...