The Carrot Cake J Alexander Recipe is a truly enjoyable experience, one that transforms your kitchen into a haven of comforting aromas and creativity.
This Carrot Cake J Alexander Recipe is an elite version of the classic carrot cake, rich with spices like cinnamon, nutmeg, and ginger, balanced by the sweetness of coconut and pecans.
The process begins with a delightful syrup that adds a unique richness to the cake, while the batter combines fresh ingredients like grated carrots and pineapple for moisture.
As I prepare this Carrot Cake J Alexander Recipe for my friends and family, I’m filled with anticipation knowing they’ll love the combination of flavors and the creamy cream cheese frosting.
The laughter and conversation flowing in my kitchen, alongside the whirring of the mixer, make the experience as sweet as the cake itself. It’s a warm, memorable moment for everyone.
How To Prepare Carrot Cake J Alexander Recipe?
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Grater for carrots
- Cake pans (preferably two 9-inch round pans)
- Spatula
- Cooling rack
- Saucepan (for syrup)
- Spoon or whisk for syrup
- Knife for chopping pecans (optional)
Ingredients
For the Cake Syrup:
- 3/4 cup unsalted butter
- 1/2 cup buttermilk
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
For the Carrot Cake:
- 2 cups all-purpose flour
- 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
- 3/4 cup buttermilk
- 2 cups shredded carrots
- 1 cup shredded sweetened coconut
- 1 cup pecans, chopped and toasted (optional)
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 3/4 cup unsalted butter, at room temperature
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- 1/2 tablespoon pure vanilla extract
How To Bake Carrot Cake J Alexander Recipe
1. Prepare the Cake Syrup:
In a medium saucepan, combine butter, buttermilk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the butter melts, and the sugar dissolves. Set aside to cool.
2. Preheat Oven:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
3. Mix Dry Ingredients:
In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
4. Mix Wet Ingredients:
In a separate large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth and fully combined. Add the grated carrots, crushed pineapple (drained), shredded carrots, shredded coconut, and toasted pecans (if using). Stir to combine.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix well until smooth and evenly combined.
6. Add Cake Syrup:
Pour the cooled cake syrup into the batter and stir until incorporated.
7. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake:
Allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and place them on a cooling rack to cool completely.
9. Prepare the Cream Cheese Frosting:
In a large bowl, beat together the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract. Beat until fluffy and smooth.
10. Assemble the Cake:
Once the cakes have cooled, spread a layer of frosting on the top of one cake. Place the second cake on top, and frost the entire cake, smoothing the frosting evenly over the top and sides.
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.
Serving Ideas
For a perfect serving, slice the carrot cake into generous pieces and top with a dollop of extra cream cheese frosting.
You can garnish with a sprinkle of chopped pecans or shredded coconut for added texture and flavor. Pair the cake with a cup of hot coffee or a glass of cold milk to enhance its rich, spiced sweetness.
This carrot cake makes a delightful dessert for any occasion, from family gatherings to special celebrations.
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
Carrot Cake J Alexander Recipe was more than just baking; it was about creating something that would bring people together.
The blend of spices, fresh ingredients, and creamy frosting made it not only a treat for the taste buds but also a warm, comforting experience for everyone involved.
The time spent in the kitchen was a reminder that food has the power to turn an ordinary day into a special one. Watching my friends enjoy the cake and seeing their smiles was truly the best part.
This Carrot Cake J Alexander Recipe is a perfect balance of flavors and textures, and whether for a special occasion or just because, it’s a recipe that will always be cherished and shared.
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Carrot Cake J Alexander Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Grater (for carrots)
- Cake pans (preferably two 9-inch round pans)
- Spatula
- Cooling rack
- Saucepan (for syrup)
- Spoon or whisk for syrup
- Knife for chopping pecans (optional)
Ingredients
For the Cake Syrup:
- 3/4 cup unsalted butter
- 1/2 cup buttermilk
- 1 cup granulated sugar
- 1 1/2 teaspoons pure vanilla extract
For the Carrot Cake:
- 2 cups all-purpose flour
- 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
- 3/4 cup buttermilk
- 2 cups shredded carrots
- 1 cup shredded sweetened coconut
- 1 cup pecans chopped and toasted (optional)
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 3/4 cup unsalted butter at room temperature
- 8 ounces cream cheese softened
- 3 cups powdered sugar
- 1/2 tablespoon pure vanilla extract
Instructions
Prepare the Cake Syrup:
- In a medium saucepan, combine butter, buttermilk, sugar, and vanilla extract. Heat over medium heat, stirring occasionally until the butter melts, and the sugar dissolves. Set aside to cool.
Preheat Oven:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a large bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Mix Wet Ingredients:
- In a separate large bowl, whisk together the granulated sugar, vegetable oil, and eggs until smooth and fully combined. Add the grated carrots, crushed pineapple (drained), shredded carrots, shredded coconut, and toasted pecans (if using). Stir to combine.
Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix well until smooth and evenly combined.
Add Cake Syrup:
- Pour the cooled cake syrup into the batter and stir until incorporated.
Bake the Cake:
- Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Allow the cakes to cool in the pans for 10 minutes. Then, remove from the pans and place them on a cooling rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large bowl, beat together the softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar and vanilla extract. Beat until fluffy and smooth.
Assemble the Cake:
- Once the cakes have cooled, spread a layer of frosting on the top of one cake. Place the second cake on top, and frost the entire cake, smoothing the frosting evenly over the top and sides.