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You are here: Home / Dessert / CHEESECAKE FACTORY COPYCAT…CARROT CAKE CHEESECAKE!!!

CHEESECAKE FACTORY COPYCAT…CARROT CAKE CHEESECAKE!!!

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

May 30, 2013 by Hugs & Cookies xoxo 11 Comments

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 HERE IS THE TOP VIEW AS IT HEADS INTO THE OVEN!
HERE IT IS READY TO CHILL…I CAN’T WAIT TO CUT IT OPEN!!!

 This cake can be easily made gluten free…or not! I used coconut sugar in this, too! Of course, granulated sugar would be fine if you do not have coconut sugar!

 
 
1. Make cheesecake mixture and set it aside. Preheat oven to 350.
Cheesecake:
BEAT:  
TWO 8-OUNCE PACKAGES OF CREAM CHEESE
 2 EGGs
1 C. SUGAR
1/4 cup flour (I used “Cup4Cup brand to make it gluten free)
2. MAKE CARROT CAKE:
  • 2 cups coconut sugar (or use regular)
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 2 cups flour (Use “Cup4Cup” brand to make it GF)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 1 pound baby carrots, grated in food processor.

Directions:
Electric mix sugar, oil and vanilla. Then add eggs. Add flour, cinnamon, soda and carrots and mix until combined.

3. Spray a 9-INCH springform pan with coconut oil (or pam) and pour in half the carrot cake batter. On top of it, dollop mounds of cheesecake using half the mixture. Pour on the rest of the carrot cake batter. Top it with mounds of the cheesecake mixture and only gently swirl it in a drop. Bake for 65-75 minutes or until done. For the last 10-20 minutes put a foil tent loosely over the cake if it is getting too brown. Next time I would place the springform pan on a cookie sheet to bake as some grease leaked into the oven so just a tip for you! Let cool completely before frosting.

4. Cream cheese Frosting:
Beat on high until creamy:
1 1/2c. confectioner’s sugar sifted
4 ounces cream cheese
2 Tablespoons butter
1-2 tablespoons sour cream

Once spread on top of cake, decorate with pecan halves, if desired and chill! Serve with whipped cream and salted caramel, of course!

carrot cheesecake

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Filed Under: Cheesecake, Dessert, Easter, Holidays

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Nettie Moore says

    May 31, 2013 at 12:24 am

    Hi Danielle!

    This looks amazing! I shared it on my facebook page and a reader has a question about the amount of flour that you use?? I think I am confused too, could you clarify it for us when you get a chance? Thanks! Nettie <3

    Reply
  2. DANIELLE says

    May 31, 2013 at 12:26 am

    thanks so much for sharing!!! 1/4c in the cheesecake and 2 cups in the cake part. the cup 4 cup part is a brand of gluten free flour-does that help?

    Reply
  3. Jill Acosta says

    June 26, 2013 at 1:10 pm

    I like to use Ricotta. Do u think I can switch easily or not?

    Reply
  4. DANIELLE says

    June 26, 2013 at 1:16 pm

    SORRY JILL, I AM HONESTLY NOT SURE ABOUT THAT.

    Reply
  5. Renee Rumbolt says

    June 29, 2013 at 8:11 pm

    The carrots-do u cook them first and then put in food processor? I’m thinking not…lol…please help..thanks!!!!

    Reply
  6. DANIELLE says

    June 29, 2013 at 8:13 pm

    UR RIGHT-NO COOKING THEM FIRST!!!

    Reply
  7. Renee Rumbolt says

    June 29, 2013 at 8:18 pm

    Thanks !!! Can’t wait to try this…..a combo of my two favorite cakes!!!!

    Reply
  8. DANIELLE says

    June 29, 2013 at 8:21 pm

    HOPE U ENJOY IT AS MUCH AS WE DID!! LET ME KNOW HOW IT COMES OUT!!

    Reply
  9. pam says

    October 3, 2015 at 10:13 am

    This is our families new favorite. The only request by my husband and son-in-law is for more of the cream cheese frosting. My spring form pan is only an 8″ so I make some cupcakes too. That way the hubby can sample them before dessert is served.

    Reply
    • Hugs & Cookies xoxo says

      October 4, 2015 at 10:56 am

      AWESOME!!!!

      Reply

Trackbacks

  1. Foodies Network » Copycat Cheesecake Factory Carrot Cake says:
    April 4, 2014 at 7:13 am

    […] Copycat Cheesecake Factory Carrot Cake […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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