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J Alexander Carrot Cake Recipe
Samia

J Alexander Carrot Cake Recipe

J Alexander Carrot Cake Recipe offers a rich and moist dessert combining freshly grated carrots, crushed pineapple, shredded coconut, and chopped pecans. The cake is enhanced by a unique buttermilk syrup that soaks into the layers, adding extra moisture and flavor. Topped with a smooth cream cheese frosting, this cake delivers balanced sweetness and texture, making it a beloved classic that impresses every time.
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 14 Serves
Course: Dessert
Cuisine: American
Calories: 800

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

Equipment

  • 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)

Method
 

Preheat Oven:
  1. Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch cake pan.
Mix Dry Ingredients:
  1. In a large bowl, whisk together the flour, baking soda, cinnamon, salt, and nutmeg.
Combine Wet Ingredients & Add Ins:
  1. 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.
Combine Wet And Dry:
  1. Gradually add the dry mixture into the wet mixture, stirring just until fully combined. Do not overmix.
Bake:
  1. 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.
Make The Buttermilk Syrup:
  1. 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.
Poke, Soak And Cool:
  1. 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).
Make The Cream Cheese Frosting:
  1. 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.
Frost And Serve:
  1. 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