Carrot cake j alexander recipe | j alexanders carrot cake recipe
j alexanders carrot cake recipe
j alexanders carrot cake recipeThis copycat version of J. Alexander’s Carrot Cake is every bit as perfect as the original: full of carrots, pineapple and coconut, and soaked with a buttermilk syrup for a melt-in-your-mouth slice of cake.
Equipment
- bowl
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 2 cups sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup canola oil, plus more for pan
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 8 ounce 8 ounce can crushed pineapple, drained
- 2 cups julienne carrots
- 3 ounces shredded coconut, about 1 cup
- 1 cup pecan pieces
For the Syrup:
- 1 cup sugar
- 1/2 cup buttermilk
- 6 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
For the Frosting:
- 6 ounces unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 cups confectioners' sugar
Instructions
- Generously grease a 9×13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
- Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
- Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.
- While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.
- Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
- Make the Syrup:Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
