“Savor the homemade perfection of our J Alexanders Carrot Cake recipe copycat. A medley of carrots, pineapple, and coconut, soaked in buttermilk syrup and topped with the finest cream cheese frosting. Recreate the restaurant’s warmth with each delightful bite.”
Savor the irresistible charm of J Alexanders Carrot Cake with this full copycat recipe. The discovery of this delectable dessert during a visit to Chicago led to a culinary revelation for me, surpassing their previous favorite.
J Alexanders Carrot Cake recipe, a slightly less sweet version with a unique twist of adding zucchini, unfolds in three simple steps—mixing and baking the cake, crafting a flavorful cake syrup, and preparing the best-ever cream cheese frosting.
I, once a cream cheese frosting skeptic, share a personal journey of overcoming this bias and finding a newfound appreciation for carrot cake.
Whether you’re a carrot cake enthusiast or a skeptic, this recipe promises to elevate your dessert experience and may just become your new favorite.
J Alexanders Carrot Cake Recipe
I discovered J Alexanders Carrot Cake recipe in an old newspaper article and made a few tweaks to replicate its unforgettable taste.
This indulgent cake, baked in a simple 9×13 pan, has become a household favorite. Inspired by a transformative dining experience at J Alexanders in Tampa during my law school days, the cake is moist, fluffy, and features a delightful crunch from nuts, with a heavenly frosting.
What sets it apart is the sweet buttermilk syrup soak before frosting, ensuring the cake never dries out and delivers a melt-in-your-mouth experience. It’s a luxurious and crowd-pleasing dessert, making it my top choice for special occasions.
Inspired by J Alexanders carrot cake recipe featured in the Sun Sentinel, I added a personal touch with a few tweaks. Give it a try, I assure you won’t be disappointed.
Ingredients for J Alexanders Carrot Cake Recipe
For the Cake
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/2 cup brown sugar
- 1/2 cup white sugar
- Pinch of salt
- 1 egg
- 1/2 cup canola oil
- 1/2 cup yogurt
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- Zest or juice of one orange
- 1/2 cup strained pineapple
- 1/2 cup shredded coconut
- 1 cup shredded carrots
- 1 cup shredded zucchini
- 1/2 cup chopped pecans
For the Cake Syrup
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup butter
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- Salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
Prepare the Carrot Cake:
- Grease and flour a 9×13 baking dish. Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, allspice, brown sugar, white sugar, and a pinch of salt.
- In a separate medium bowl, mix the egg, canola oil, yogurt, buttermilk, vanilla, orange zest or juice, strained pineapple, coconut, shredded carrots, shredded zucchini, and chopped pecans.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Pour the batter into the prepared baking dish.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Cake Syrup:
- In a medium saucepan over medium-high heat, combine the ingredients for the cake syrup (white sugar, brown sugar, butter, buttermilk, and vanilla).
- Cook, stirring occasionally, until the sugar is dissolved, and the syrup has thickened. Set aside.
Soak the Cake:
- While the cake is still hot, use the end of a butter knife to poke holes all over the top.
- Pour the prepared cake syrup slowly over the hot cake, allowing it to soak in. Set aside to cool slightly.
Prepare the Cream Cheese Frosting:
- In the bowl of an electric mixer fitted with a paddle attachment, combine softened cream cheese, butter, and vanilla extract. Mix until smooth and free of lumps.
- Gradually mix in the powdered sugar until well combined.
Frost and Serve:
- Once the cake has cooled, frost it with the cream cheese frosting.
- Refrigerate the cake for about 1 hour to let the frosting set.
- Optionally, garnish with pecans or a sprinkle of cinnamon or nutmeg before serving.
Storage:
- Store the cake covered with plastic wrap in the refrigerator for up to two weeks.
- Enjoy this moist and flavorful Carrot Cake with the perfect balance of sweetness from the buttermilk syrup and creaminess from the cream cheese frosting.
J Alexanders Carrot Cake Recipe Nutrition Facts
Calories: 590
Calories from Fat: 275
Total Fat: 32g (49% Daily Value)
- Saturated Fat: 5g (98% DV)
- Trans Fat: 5g
- Polyunsaturated Fat: 4g
- Monounsaturated Fat: 5g
Cholesterol: 76mg (25% DV)
Sodium: 288mg (12% DV)
Potassium: 235mg (6% DV)
Total Carbohydrates: 69g (23% DV)
Dietary Fiber: 3g (13% DV)
Sugars: 52g
Protein: 6g (12% DV)
Vitamin A: 2722IU (54% DV)
Vitamin C: 3mg (4% DV)
Calcium: 87.5mg (9% DV)
Iron: 1.5mg (8% DV)
Key Tips for J Alexanders Carrot Cake Recipe
- If you’re not a fan of pineapple in carrot cake, give it a try in this recipe. The pineapple subtly enhances the sweetness and adds a touch of tang, contributing to the overall moist and tender texture of the cake. It’s a secret ingredient that elevates the carrot cake experience.
- The cake syrup is a crucial step to ensure moisture in every bite and maintain the cake’s freshness for an extended period. Don’t skip this step, as it is the secret to a consistently moist and delicious carrot cake.
- Avoid the temptation to use pre-shredded carrots for this recipe, even though it may seem convenient. Freshly grated carrots are essential to achieving the desired texture and flavor in the cake. Taking this small extra step guarantees the best results.
- Enhance the experience by serving the carrot cake warm with frosting piped or spooned over the top. The combination of warm cake and creamy frosting elevates the indulgence.
- Take the extra step to butter and flour the cake pan. This ensures easy release and helps in achieving a beautifully shaped cake. It’s a simple yet crucial step for a flawless presentation.
“Enjoy the rich flavors of my J Alexanders Carrot Cake recipe. For a lighter option from the same region, check out our Guyanese black cake recipe. For more delightful recipes, explore ‘A Crispy Cookies’ on my website.”
Spread the Joy!
If you like this J Alexanders Carrot Cake recipe, give it 5 stars and share it with family and friends. Hope you enjoy it as much as we do. Share your family recipe stories in the comments.
J Alexanders Carrot Cake Recipe Copycat Version 2023
Ingredients
- For the Cake:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ cup brown sugar
- ½ cup white sugar
- Pinch of salt
- 1 egg
- ½ cup canola oil
- ½ cup yogurt
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- Zest or juice of one orange
- ½ cup strained pineapple
- ½ cup shredded coconut
- 1 cup shredded carrots
- 1 cup shredded zucchini
- ½ cup chopped pecans
- For the Cake Syrup:
- ½ cup white sugar
- ½ cup brown sugar
- ¼ cup butter
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- Salt
- 8 oz cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the Carrot Cake:
- Grease and flour a 9x13 baking dish. Preheat the oven to 325 degrees Fahrenheit.
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, allspice, brown sugar, white sugar, and a pinch of salt.
- In a separate medium bowl, mix the egg, canola oil, yogurt, buttermilk, vanilla, orange zest or juice, strained pineapple, coconut, shredded carrots, shredded zucchini, and chopped pecans.
- Combine the wet ingredients with the dry ingredients and stir until just combined. Pour the batter into the prepared baking dish.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Cake Syrup:
- In a medium saucepan over medium-high heat, combine the ingredients for the cake syrup (white sugar, brown sugar, butter, buttermilk, and vanilla).
- Cook, stirring occasionally, until the sugar is dissolved, and the syrup has thickened. Set aside.
- Soak the Cake:
- While the cake is still hot, use the end of a butter knife to poke holes all over the top.
- Pour the prepared cake syrup slowly over the hot cake, allowing it to soak in. Set aside to cool slightly.
- Prepare the Cream Cheese Frosting:
- In the bowl of an electric mixer fitted with a paddle attachment, combine softened cream cheese, butter, and vanilla extract. Mix until smooth and free of lumps.
- Gradually mix in the powdered sugar until well combined.
- Frost and Serve:
- Once the cake has cooled, frost it with the cream cheese frosting.
- Refrigerate the cake for about 1 hour to let the frosting set.
- Optionally, garnish with pecans or a sprinkle of cinnamon or nutmeg before serving.
- Storage:
- Store the cake covered with plastic wrap in the refrigerator for up to two weeks.
- Enjoy this moist and flavorful Carrot Cake with the perfect balance of sweetness from the buttermilk syrup and creaminess from the cream cheese frosting.
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