Carrot Cake J Alexander Our carrot cake J Alexander recipe is a recipe for a very tasty dessert that is inspired by the famous carrot cake from J Alexander’s, which is one of America’s best restaurants specialising in gourmet cuisine.
It is made with finely shredded carrots, crushed pineapple, and a blend of warming spices such as cinnamon, nutmeg, and ginger all with moist layers full of flavor.
This cake is the perfect ratio of sweet and tangy and topped with a delicious cream cheese frosting.
The appeal of this challenge is due to its simplicity and repeatability, which makes it tailored to both experienced and novice bakers.
Rich texture from breakfast ingredients like carrots and nuts and warm spices (making it a year-round cake in my opinion)
How To Prepare Carrot Cake J Alexander Recipe?
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Equipment Needed
- Mixing bowls
- Electric mixer
- Grater
- Spatula
- Cake pans (2 9-inch round pans)
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts (optional)
- 1 cup shredded coconut (optional)
For the Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 16 ounces cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
How To Bake Carrot Cake J Alexander Recipe
1. Preparing the Cake
● Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
● Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
● Mix Wet Ingredients: In a large bowl, beat the sugar and vegetable oil with an electric mixer until well combined. Add the eggs one at a time, beating well after each addition.
● Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, walnuts, and coconut.
● Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 40-45 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
2. Preparing the Cream Cheese Frosting
● Beat the Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
● Add the Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until fully combined and smooth.
3. Assembling the Cake
● Frost the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
● Decorate: If desired, decorate the cake with additional chopped walnuts or shredded coconut.
Nutrition Value Carrot Cake J Alexander Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Saturated Fat | 5g |
| Cholesterol | 50mg |
| Sodium | 250mg |
| Carbohydrates | 45g |
| Protein | 5g |
| Sugar | 30g |
Tips For Success
1. Grating the Carrots: For the best texture, use the finest grater setting for the carrots. This ensures they blend seamlessly into the cake batter, contributing moisture and sweetness without being overly chunky.
2. Draining the Pineapple: Make sure to thoroughly drain the crushed pineapple to prevent excess moisture from making the cake too dense. Press out the liquid using a fine-mesh strainer or cheesecloth.
3. Room Temperature Ingredients: Ensure all ingredients, especially the eggs and cream cheese, are at room temperature before mixing. This helps them incorporate more smoothly, resulting in a better-textured cake and frosting.
4. Avoid Over mixing: Once the dry ingredients are added to the wet mixture, mix until just combined. Over mixing can lead to a dense, tough cake. Fold in the additional ingredients gently.
5. Frosting Consistency: If the frosting is too soft, refrigerate it for 10-15 minutes to firm up before applying it to the cake. Conversely, if it’s too firm, let it sit at room temperature until it reaches a spreadable consistency.
Variations And Add-Ons
1. Raisins: Add 1/2 cup of raisins to the batter for extra sweetness and texture.
2. Spices: Experiment with additional spices like nutmeg, ginger, or cloves for a spicier flavor profile.
3. Layered Presentation: For a more elegant presentation, consider making a three-layer cake. Divide the batter among three 8-inch round pans and adjust the baking time accordingly.
The J. Alexander’s Experience
1. The Secret to Success
J. Alexander’s carrot cake stands out because of its balanced blend of spices, moist crumb, and luxurious frosting. Attention to detail, high-quality ingredients, and precise techniques are key.
2. A Culinary Legacy
Known for their commitment to quality and consistency, J. Alexander’s has built a reputation for delivering exceptional dining experiences. Their carrot cake is a testament to their dedication to culinary excellence.
3. Bringing It Home
Recreating this iconic dessert at home allows you to experience the flavors and textures of J. Alexander’s in your own kitchen. Whether for a special occasion or a simple treat, this carrot cake is sure to impress.
How Can I Tell If The Carrot Cake Is Done Baking?
To check if the carrot cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If the toothpick comes out with wet batter, continue baking for a few more minutes and test again.
Can I Use This Recipe To Make Cupcakes Instead Of A Layered Cake?
Yes, you can use this recipe to make carrot cake cupcakes. Simply divide the batter evenly among lined muffin tins and bake at 350°F (175°C) for about 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Frequently Asked Questions (FAQs)
Can I make this carrot cake without nuts?
Yes, you can make the carrot cake without nuts. Simply omit the walnuts from the recipe. The cake will still be delicious and moist without them.
Can I use store-bought cream cheese frosting instead of making it from scratch?
Absolutely! If you prefer a quicker option, you can use store-bought cream cheese frosting. However, homemade frosting tends to have a richer flavor and smoother texture.
How should I store the carrot cake?
Store the carrot cake in an airtight container in the refrigerator. It will stay fresh for up to 5 days. You can also freeze the cake for longer storage; just make sure it’s well-wrapped to prevent freezer burn.
Can I substitute the vegetable oil with another type of oil?
Yes, you can substitute vegetable oil with other oils like canola oil or melted coconut oil. Keep in mind that different oils may slightly alter the flavor and texture of the cake.
Is it necessary to use crushed pineapple in the recipe?
While crushed pineapple adds moisture and a subtle sweetness, you can omit it if you prefer. You might need to adjust the batter’s consistency by adding a bit more grated carrot or a small amount of applesauce.
Conclusion
Making this carrot cake gives a great pleasure of preparing something wonderful to share with the loved ones.
Every slice is chock-full of that perfect combination of!! It so perfectly hits the notes between salty and sweet, and the textures too, all of which make it an awesome treat for the most casual of gatherings to formal holiday celebrations!!
I hope you enjoy baking and eating this delicious carrot cake as much as I do. If you have any queries or let me know if yours baked as beautifully as mine by leaving a comment below.
Hope this easy-easy-to-make moist carrot cake with orange, coconut, raisins and nuts gets baked in your kitchen soon and fills your home with an awesome aroma of sweet carrots!
Carrot Cake J Alexander Recipe
Equipment
- Mixing bowls
- Electric mixer
- Grater
- Spatula
- Cake pans (2 9-inch round pans)
- Cooling rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1 cup chopped walnuts optional
- 1 cup shredded coconut optional
For the Cream Cheese Frosting
- 1 cup unsalted butter softened
- 16 ounces cream cheese softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preparing the Cake
- ● Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- ● Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- ● Mix Wet Ingredients: In a large bowl, beat the sugar and vegetable oil with an electric mixer until well combined. Add the eggs one at a time, beating well after each addition.
- ● Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, walnuts, and coconut.
- ● Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 40-45 minutes, or until a toothpick inserted into the centre of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
Preparing the Cream Cheese Frosting
- ● Beat the Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese with an electric mixer until smooth and creamy.
- ● Add the Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until fully combined and smooth.
Assembling the Cake
- ● Frost the Cake: Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- ● Decorate: If desired, decorate the cake with additional chopped walnuts or shredded coconut.