J Alexander Carrot Cake Recipe is a rich, moist dessert with pineapple, coconut, pecans, and cream cheese frosting, soaked in buttermilk syrup.
The taste is incredibly delicious, layered with a tangy buttermilk glaze and creamy frosting. I saw this J Alexander Carrot Cake Recipe being made and felt inspired to recreate it at home.
The main speciality lies in its syrup soaked base that keeps every bite soft and flavourful. I will now show up and share the complete step by step method.
This dessert stands out through its dense texture, balanced sweetness, and the luxurious cream cheese topping that finishes it beautifully.
Why This Recipe Is The Only One You’ll Need?
This J Alexander Carrot Cake Recipe stands out because of its rich flavour, moist texture, and unique buttermilk syrup that soaks into the cake for extra depth.
Freshly grated carrots, crushed pineapple, and coconut create a balanced sweetness, while pecans add a satisfying crunch.
The cream cheese frosting brings smoothness that completes every bite. This J Alexander Carrot Cake Recipe consistently impresses family and guests alike, delivering results that never disappoint.
Once made, no other version feels quite the same. This is the one that always satisfies.
How To Prepare J Alexander Carrot Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Cooling & Assembly Time: 60 minutes
Total Time: 2 hours 10 minutes
Course: Dessert
Cuisine: American
Yield: Serves 14
Equipment Needed
- 9×13-inch cake pan
- Mixing bowls (various sizes)
- Whisk and spatula
- Electric mixer (for frosting)
- Saucepan (for syrup)
- Cooling rack
- Box grater (for carrots)
Ingredients
For The Carrot Cake:
- 2 cups all purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- 8 oz can crushed pineapple (with juice)
- 2 cups freshly grated carrots
- ¾ cup buttermilk
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 2 cups granulated sugar
- 3 large eggs
- ¾ cup canola oil
- 2 teaspoons vanilla extract
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
For The Buttermilk Syrup:
- ½ cup buttermilk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 oz unsalted butter (softened)
For The Cream Cheese Frosting:
- 12 tablespoons unsalted butter, softened
- 2–3 cups powdered sugar (to taste)
- ½ teaspoon salt
- 8 oz cream cheese, softened
Instructions
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
3. Combine Wet Ingredients & Add Ins:
In another bowl, mix together the sugar, eggs, and canola oil until smooth. Stir in the buttermilk, vanilla extract, crushed pineapple (with juice), shredded carrots, coconut, and chopped pecans.
4. Combine Wet And Dry:
Gradually add the dry mixture into the wet mixture, stirring just until fully combined. Do not overmix.
5. Bake:
Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
6. Make The Buttermilk Syrup:
While the cake is baking, combine sugar, buttermilk, and butter in a saucepan over medium heat. Bring to a gentle boil, then remove from heat and stir in vanilla extract. Set aside.
7. Poke, Soak And Cool:
Once the cake comes out of the oven, use a skewer or toothpick to poke holes all over the top. Pour the warm buttermilk syrup evenly over the cake. Let it soak in completely. Allow the cake to cool completely in the pan on a wire rack (about 1 hour).
8. Make The Cream Cheese Frosting:
Using an electric mixer, beat the softened butter and cream cheese until smooth and fluffy. Gradually add the powdered sugar and salt, beating until the frosting reaches your desired sweetness and consistency.
9. Frost And Serve:
Spread the frosting evenly over the cooled cake. Optionally, sprinkle extra chopped pecans or a dash of cinnamon on top for garnish. Slice and enjoy!
Nutrition Facts Per Serving
| Nutrition | Amount |
|---|---|
| Calories | 800 kcal |
| Carbohydrates | 100 g |
| Fat | 55 g |
| Saturated Fat | 23 g |
| Protein | 7 g |
| Sugar | 60 g |
Expert Tips J Alexander Carrot Cake Recipe
● Use freshly grated carrots to keep the texture moist and natural.
● Toast pecans before adding for a deeper, nuttier taste in each bite.
● Allow the cake to cool slightly before pouring the buttermilk syrup so it soaks evenly.
● Chill the frosting slightly before spreading to help it hold firm and glide smoothly over the surface.
● Drain crushed pineapple lightly but leave enough juice to enhance flavour.
Usage Suggestions
Serve J Alexander Carrot Cake Recipe chilled alongside a scoop of vanilla ice cream for a creamy contrast. Pair slices with a cup of hot coffee or spiced chi to enhance the warm spices.
Add fresh berries on the side to introduce a burst of tartness. Drizzle a little caramel or honey over the frosting for extra sweetness.
Present small squares on a dessert platter garnished with chopped pecans for elegant entertaining.
How To Make J Alexander Carrot Cake Recipe Tastier?
Enhance J Alexander Carrot Cake Recipe by toasting the pecans and coconut before mixing. Use fresh, finely grated carrots for better moisture and texture.
Swap part of the oil with browned butter for a deeper flavor. Add a pinch of cloves or allspice to the spice mix.
Soak the baked J Alexander Carrot Cake Recipe longer in buttermilk syrup for extra richness. Let the J Alexander Carrot Cake Recipe chill overnight before frosting to help flavours meld.
Top with crushed pecans on the frosting for added crunch and presentation.
How Do You Preserve J Alexander Carrot Cake Recipe?
Store the J Alexander Carrot Cake Recipe in an airtight container to maintain freshness. Refrigerate to keep the cream cheese frosting firm and prevent spoilage.
Before serving, allow the J Alexander Carrot Cake Recipe to come to room temperature for the best texture and flavour.
For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months. Thaw in the refrigerator overnight before serving.
Proper storage preserves moisture and taste, ensuring every slice remains delicious.
Frequently Asked Questions
Can This Carrot Cake Be Made Gluten Free?
Substitute all purpose flour with a gluten free flour blend designed for baking to achieve a similar texture.
Can The Buttermilk Syrup Be Skipped?
The syrup adds moisture and flavour, but the cake can still be made without it, though it will be less moist.
Is It Possible To Use Walnuts Instead Of Pecans?
Yes, walnuts work well as a substitute and provide a slightly different nutty flavour.
Can This Cake Be Made Into Cupcakes?
Yes, the batter can be portioned into cupcake liners and baked for about 20-25 minutes at 350°F.
My easy and delicious success with this J Alexander Carrot Cake Recipe brought so much joy, and I truly enjoyed every bite.
I hope you feel inspired to try it yourself because it’s simple to make and incredibly rewarding. Now that you’ve seen how it’s done, I believe you’ll be making it soon in your kitchen.
Once you do, be sure to let me know how much you enjoyed it and how delicious it turned out for you too.
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J Alexander Carrot Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan.
- In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
- In another bowl, mix together the sugar, eggs, and canola oil until smooth. Stir in the buttermilk, vanilla extract, crushed pineapple (with juice), shredded carrots, coconut, and chopped pecans.
- Gradually add the dry mixture into the wet mixture, stirring just until fully combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine sugar, buttermilk, and butter in a saucepan over medium heat. Bring to a gentle boil, then remove from heat and stir in vanilla extract. Set aside.
- Once the cake comes out of the oven, use a skewer or toothpick to poke holes all over the top. Pour the warm buttermilk syrup evenly over the cake. Let it soak in completely. Allow the cake to cool completely in the pan on a wire rack (about 1 hour).
- Using an electric mixer, beat the softened butter and cream cheese until smooth and fluffy. Gradually add the powdered sugar and salt, beating until the frosting reaches your desired sweetness and consistency.
- Spread the frosting evenly over the cooled cake. Optionally, sprinkle extra chopped pecans or a dash of cinnamon on top for garnish. Slice and enjoy!
Notes
Nutrition Facts
Calories: 800 kcal | Carbohydrates: 100 g | Fat: 55 g | Saturated Fat: 23 g | Protein: 7 g | Sugar: 60 g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”