Carrot Cake J Alexander Recipe
Carrot Cake J Alexander Recipe is a rich, moist dessert made with freshly grated carrots, crushed pineapple, and chopped nuts for texture. It features warm spices like cinnamon and nutmeg, creating a flavorful balance. Topped with a smooth, tangy cream cheese frosting, this cake is a beloved classic, perfect for special occasions or a satisfying sweet treat.
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
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 |
