Cheesecake Factory or Little Pie Company Carrot Cake?

Question

Does anyone have the recipe for either of these carrot cakes? I'm trying to bake a gift for a friend and these two are her favorites.

Thanks!

Answer 1

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Cheesecake Factory Carrot Cake Cheesecake:

1½ hours 20 min prep
12 servings

CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

1. To make cheesecake,
2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6. Stir in drained pineapple, carrots, coconut and walnuts.
7. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9. Repeat with remaining cream cheese batter, spreading evenly with a knife.
10. Do not marble with a knife.
11. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12. Cool to room temperature, then refrigerate.
13. When cake is cold, prepare Pineapple Cream Cheese Frosting.
14. In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
15. Beat until smooth and of spreading consistency.
16. Frost top of cheesecake.
17. Refrigerate 3 to 4 hours before serving.

Source(s):

http://www.recipezaar.com/