Carrot Cake J Alexander Recipe
J. Alexander Carrot Cake recipe features a moist and flavorful cake made with freshly grated carrots, warm spices, and crushed pineapple. Topped with a rich cream cheese frosting, this dessert offers a perfect balance of sweetness and spice, delighting any occasion.
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.