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J. Alexander's Carrot Cake
4.5 from 1,110 votes

J. Alexander's Carrot Cake

J. Alexander's Carrot Cake combines shredded carrots, crushed pineapple, shredded coconut, and pecans in a spiced batter. After baking, it is soaked with a sweet buttermilk and butter syrup to keep it moist. The cake is topped with a creamy frosting made from butter, cream cheese, and confectioners' sugar. This cake highlights a tender moist crumb balanced with warm cinnamon and vanilla flavors, enhanced by the syrup infusion. It is suitable for dessert or special occasions where a rich, moist carrot cake is desired.

Prep Time
20 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 12
Course: Cake

Ingredients

For the Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • ¼ teaspoon salt
  • 3 egg large
  • ¾ cup canola oil plus more for pan
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract pure
  • 8 ounces pineapple drained, crushed
  • 2 cups carrot shredded
  • 3 ounces coconut about 1 cup, shredded
  • 1 cup pecan pieces
For the Syrup:
  • 1 cup sugar
  • ½ cup buttermilk
  • 12 tablespoons butter room temperature, unsalted
  • 1 teaspoon vanilla extract pure
For the Frosting:
  • 12 tablespoons butter room temperature, unsalted
  • 8 ounces cream cheese room temperature
  • 2 cups confectioners' sugar

Instructions

Make the Carrot Cake:
    Cup of Yum
  1. Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  2. Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
  3. Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.
  4. While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.
  5. Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
Make the Syrup:
  1. Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
Make the Frosting:
  1. Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

Notes

  • Greasing the pan well helps prevent sticking and ensures even cake release.
  • When the cake is hot, poking holes before adding syrup helps the cake absorb moisture for better texture.
  • Refrigerate the cake before frosting so the frosting sets properly and does not slide off.
  • Use room temperature butter and cream cheese for smooth frosting without lumps.