Carrot Cake J Alexander recipe is a rich, moist, and flavorful dessert inspired by the restaurant’s signature version. I experienced making this carrot cake J Alexander recipe at home and was amazed by the results.
I made this carrot cake J Alexander recipe again because of its unique texture and the way the buttermilk syrup soaks into the layers.
The main specialty of this carrot cake J Alexander recipe is the combination of crushed pineapple, coconut, and pecans, which gives it depth and balance.
Now I will show step-by-step instructions to make this carrot cake J Alexander recipe from scratch.
Carrot Cake J Alexander Recipe
This carrot cake J Alexander recipe is a moist, flavorful dessert made with fresh shredded carrots, crushed pineapple, coconut, and chopped pecans.
The cake batter is gently spiced with cinnamon and sweetened with sugar, creating a rich texture. Once baked, a warm buttermilk syrup is poured over the cake, soaking in to enhance its softness and flavor.
Finished with a smooth cream cheese frosting, this cake offers a perfect balance of sweetness and tang. The unique combination of ingredients and the syrup-soaked method make this carrot cake J Alexander recipe stand out as a bakery-quality dessert that’s satisfying, indulgent, and deeply comforting.
How To Prepare Carrot Cake J Alexander Recipe?
Let’s take it step by step to make carrot cake J Alexander recipe perfectly. I’ll provide simple, clear directions to help you through the process, plus some handy kitchen tools that make baking easier.
You don’t need every gadget just the essentials. Even with minimal equipment, you can still bake a moist, flavorful carrot cake that everyone will love.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: About 1 hour
Yield: 12 servings
Course: Dessert
Cuisine: American
Kitchen Utensils Needed
- Two large mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- 9×13-inch baking dish
- Medium saucepan (for syrup)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3 large eggs
- ¾ cup buttermilk
- 1 tbsp baking soda
- 1 tbsp ground cinnamon
- ¼ tsp salt
- 1 (8 oz) can crushed pineapple, drained
- ¾ cup canola oil (or vegetable oil)
- 2 tsp pure vanilla extract
- 2 cups shredded carrots
- 1 cup shredded coconut (unsweetened is best)
- 1 cup chopped pecans
For the Buttermilk Syrup:
- 6–12 tbsp unsalted butter, room temperature
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 tsp pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 6–12 tbsp unsalted butter, room temperature
- 2 cups powdered sugar
- pinch of salt to balance the sweetness
Instructions
1. Preheat and Prep:
Heat your oven to 350°F (175°C). Grease and lightly flour your cake pan(s). Line the bottoms with parchment paper for easy removal.
2. Mix the Wet Base:
In a large bowl, whisk together the eggs, oil, buttermilk, and vanilla. Once smooth, stir in the sugar until it dissolves slightly. This step helps emulsify everything and gives you that soft crumb.
3. Add Dry Ingredients:
Sift the flour, baking soda, cinnamon, and salt directly into the wet mix. Fold gently using a rubber spatula or a wooden spoon—don’t overmix. You’re aiming for just combined.
4. Incorporate the Good Stuff:
Stir in the shredded carrots, pineapple, coconut, and pecans. These give the cake its distinct flavor and moisture. The batter will be thick and chunky—that’s perfect.
5. Bake It Up:
Pour the batter evenly into your prepared pan(s). Bake for 35–40 minutes or until a toothpick comes out clean. The top should be golden and slightly springy to the touch.
6. Make the Buttermilk Syrup:
While the cake is baking, melt the butter in a medium saucepan over low heat. Stir in sugar and buttermilk, and simmer gently until the sugar dissolves. Remove from heat and mix in vanilla. Set aside—it’ll thicken slightly as it cools.
7. Soak the Cake:
As soon as the cake comes out of the oven, use a fork or skewer to poke small holes across the surface. Gently spoon the warm syrup over the hot cake, letting it soak in slowly. You don’t have to use all the syrup—but it’s hard to stop once you start.
8. Cool Completely:
Let the syrup-soaked cake cool completely in the pan on a wire rack. Don’t rush this step; frosting a warm cake will cause it to melt and slide.
9. Whip the Frosting:
Beat the cream cheese and butter together until fluffy. Gradually add powdered sugar, and beat until smooth and creamy. Taste and add a pinch of salt if it’s too sweet for your liking.
10. Frost and Finish:
Once your cake is fully cooled, spread the frosting generously over the top (and sides if using round pans). Sprinkle with extra pecans or coconut if you want a little flair. Chill slightly before serving if you prefer a firmer frosting.
Recipe Notes: This carrot cake J Alexander recipe is rich, moist, and sweet with tropical and nutty undertones thanks to pineapple, coconut, and pecans.
The magic touch is the warm buttermilk syrup soaked into the baked cake before frosting giving it that signature J. Alexander’s decadence. Don’t skip it!
Nutrition Facts Of Carrot Cake J Alexander Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 600 |
| Carbs | 60g |
| Sugar | 45g |
| Fat | 30g |
| Protein | 5g |
| Fiber | 2g |
Why You’ll Love This Recipe
You’ll love this carrot cake J Alexander recipe because it combines classic flavors with a special twist that makes it extra moist and flavorful.
The shredded carrots, pineapple, coconut, and pecans add natural sweetness and texture, while the warm buttermilk syrup soaked into the cake creates a tender, melt-in-your-mouth crumb.
The creamy, tangy cream cheese frosting perfectly balances the sweetness, making every bite satisfying. It’s a dessert that feels homemade but tastes like it’s from a high-end restaurant.
Whether for a special occasion or just because, this carrot cake J Alexander recipe delivers rich flavor and comforting warmth that keeps you coming back for more.
My Tips Tips For Success!
➤ Shred Carrots Freshly: Using freshly shredded carrots ensures the cake stays moist and tender. Pre-shredded carrots often dry out or clump, which can affect the texture.
➤ Drain Pineapple Thoroughly: Even though pineapple adds great flavor and moisture, too much juice can make the batter soggy. Drain well but keep enough moisture to enhance the cake.
➤ Fold Dry Ingredients Gently: When mixing the flour, baking soda, and spices into the wet ingredients, fold gently. Overmixing develops gluten and makes the cake dense instead of light.
➤ Apply Syrup Gradually: Pour the warm buttermilk syrup slowly over the hot cake, letting it absorb layer by layer. This step keeps the cake incredibly moist without sogginess.
➤ Cool Cake Completely Before Frosting: Patience is key—if the cake is warm, the cream cheese frosting will melt and slide off. Let the cake cool fully for a smooth, stable frosting layer.
➤ Use Room Temperature Ingredients: Butter, cream cheese, and eggs at room temperature mix evenly, creating a smoother batter and frosting that blend perfectly for a silky finish.
My Favorite Ways To Serve Carrot Cake J Alexander Recipe
I love serving this carrot cake J Alexander recipe chilled, right out of the fridge, so the cream cheese frosting is firm and the flavors have melded beautifully.
It pairs perfectly with a hot cup of coffee or chai tea, balancing the cake’s sweetness. For a special touch, I sometimes sprinkle extra chopped pecans or toasted coconut flakes on top before serving for added crunch.
Another favorite is cutting it into small squares and serving it alongside fresh fruit like sliced oranges or berries to brighten the plate.
Finally, carrot cake J Alexander recipe incredible warmed slightly in the microwave for 10 seconds to soften the frosting and release the cake’s aromas.
Additions To Make More Delicious
◆ Fresh Orange Zest: Adding the zest of a fresh orange to the batter or cream cheese frosting brightens the flavor with subtle citrus notes, balancing the sweetness and adding a refreshing aroma.
◆ Crystallized Ginger: Finely chopped crystallized ginger stirred into the batter introduces a warm, spicy-sweet bite that complements the cinnamon and enhances the cake’s complexity.
◆ Toasted Coconut Flakes: Sprinkling toasted coconut on top of the frosting adds a delightful crunch and a deeper, nuttier coconut flavor compared to raw coconut, giving the cake an extra texture layer.
◆ Maple Syrup: Replacing a portion of the sugar with pure maple syrup adds rich, caramel-like sweetness and a hint of earthiness, creating a more complex flavor profile that pairs perfectly with the spices.
◆ Brown Butter: Using browned butter in the syrup or frosting gives a nutty, aromatic depth that intensifies the cake’s richness and adds a sophisticated, almost caramel undertone to every bite.
Variations To Customize Carrot Cake J Alexander Recipe
Gluten-Free Version: Swap the all-purpose flour with a gluten-free flour blend, ensuring the cake remains tender and moist while accommodating gluten sensitivities or allergies without sacrificing flavor.
Vegan Adaptation: Replace eggs with flax or chia eggs, use plant-based milk and oil, and substitute dairy cream cheese with vegan cream cheese to create a moist, flavorful cake that fits a vegan lifestyle.
Extra Spice Kick: Increase the amount of cinnamon and add freshly grated nutmeg, ground cloves, or allspice to deepen the warm spice notes, making the cake perfect for cozy fall or winter occasions.
Tropical Twist: Boost the pineapple and coconut quantities, and swap pecans for chopped macadamia nuts to give the cake a lush tropical vibe, evoking beachy flavors and adding a buttery crunch.
Mini Cakes or Cupcakes: Bake the batter in muffin tins or mini cake pans for individual portions. This makes serving easier and perfect for parties or gatherings, with a reduced baking time of about 20–25 minutes.
How To Store Leftovers
To store leftover carrot cake J Alexander recipe, first cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh and prevent it from drying out. Because of the cream cheese frosting, it’s best to refrigerate the cake.
It will stay good in the fridge for up to 4-5 days. If you want to keep it longer, you can freeze the cake (whole or in slices) by wrapping it well in plastic wrap and then aluminum foil, or placing it in a freezer-safe container. When ready to eat, thaw overnight in the fridge for best texture and flavor.
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
You can, but the cake may not be as tender or moist. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to ¾ cup of milk and let it sit for 5 minutes before using.
Can I make this cake nut-free?
Yes, simply omit the pecans or replace them with seeds like pumpkin or sunflower seeds if you want some crunch.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready.
Can I prepare the cake and frosting ahead of time?
Yes, you can bake the cake a day in advance and keep it wrapped tightly. Make the frosting the same day you plan to assemble for best results.
What can I substitute for shredded coconut?
You can leave it out or use chopped nuts or oats for added texture, though coconut gives a unique flavor that complements the cake.
Conclusion
This carrot cake J Alexander recipe is truly delicious and will impress anyone who tries it. The combination of shredded carrots, pineapple, coconut, and pecans creates a wonderful mix of flavors and textures.
The warm buttermilk syrup makes the cake incredibly moist, while the cream cheese frosting adds a rich, tangy finish.
This carrot cake J Alexander recipe is great for sharing with family and friends, and once you try it, you’ll understand why it’s so popular. I’m happy to share this amazing recipe that will bring joy to every bite.
More Carrot Cake Recipes You’ll Love
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Julie Chrisley Carrot Cake Recipe – Best Delicious
Traditional Jamaican Carrot Cake Recipe
Famous Edward Delling Williams Carrot Cake Recipe
Carrot Cake J Alexander Recipe
Equipment
- Two large mixing bowls
- Electric mixer (or whisk)
- Rubber spatula
- Measuring cups & spoons
- 9×13-inch baking dish
- Medium saucepan (for syrup)
- Cooling rack
- Offset spatula (for frosting)
Ingredients
For the Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 3 large eggs
- ¾ cup buttermilk
- 1 tbsp baking soda
- 1 tbsp ground cinnamon
- ¼ tsp salt
- 1 8 oz can crushed pineapple, drained
- ¾ cup canola oil or vegetable oil
- 2 tsp pure vanilla extract
- 2 cups shredded carrots
- 1 cup shredded coconut unsweetened is best
- 1 cup chopped pecans
For the Buttermilk Syrup:
- 6 –12 tbsp unsalted butter room temperature
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 tsp pure vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese room temperature
- 6 –12 tbsp unsalted butter room temperature
- 2 cups powdered sugar
- pinch of salt to balance the sweetness
Instructions
Preheat and Prep:
- Heat your oven to 350°F (175°C). Grease and lightly flour your cake pan(s). Line the bottoms with parchment paper for easy removal.
Mix the Wet Base:
- In a large bowl, whisk together the eggs, oil, buttermilk, and vanilla. Once smooth, stir in the sugar until it dissolves slightly. This step helps emulsify everything and gives you that soft crumb.
Add Dry Ingredients:
- Sift the flour, baking soda, cinnamon, and salt directly into the wet mix. Fold gently using a rubber spatula or a wooden spoon—don’t overmix. You’re aiming for just combined.
Incorporate the Good Stuff:
- Stir in the shredded carrots, pineapple, coconut, and pecans. These give the cake its distinct flavor and moisture. The batter will be thick and chunky—that’s perfect.
Bake It Up:
- Pour the batter evenly into your prepared pan(s). Bake for 35–40 minutes or until a toothpick comes out clean. The top should be golden and slightly springy to the touch.
Make the Buttermilk Syrup:
- While the cake is baking, melt the butter in a medium saucepan over low heat. Stir in sugar and buttermilk, and simmer gently until the sugar dissolves. Remove from heat and mix in vanilla. Set aside—it’ll thicken slightly as it cools.
Soak the Cake:
- As soon as the cake comes out of the oven, use a fork or skewer to poke small holes across the surface. Gently spoon the warm syrup over the hot cake, letting it soak in slowly. You don’t have to use all the syrup—but it’s hard to stop once you start.
Cool Completely:
- Let the syrup-soaked cake cool completely in the pan on a wire rack. Don’t rush this step; frosting a warm cake will cause it to melt and slide.
Whip the Frosting:
- Beat the cream cheese and butter together until fluffy. Gradually add powdered sugar, and beat until smooth and creamy. Taste and add a pinch of salt if it’s too sweet for your liking.
Frost and Finish:
- Once your cake is fully cooled, spread the frosting generously over the top (and sides if using round pans). Sprinkle with extra pecans or coconut if you want a little flair. Chill slightly before serving if you prefer a firmer frosting.
Notes
Nutrition Facts Of Carrot Cake J Alexander Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 600 |
| Carbs | 60g |
| Sugar | 45g |
| Fat | 30g |
| Protein | 5g |
| Fiber | 2g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.