This 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.

This 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.

I don’t throw out the word “best” in front of many of my recipe titles, but I almost did for this carrot cake.

I’ve been obsessed with the carrot cake from J. Alexander’s for no less than 10 years. In my opinion, it is carrot cake perfection.

I would get a piece to go almost every time I ate there and nibble on it every night for dessert throughout the week.

J Alexander's Carrot Cake is moist and delicious, perfect for your Easter table

When we moved to Cleveland from Toledo, my love affair with J.’s kind of ended because the closest one is now almost an hour away. :(

Last Easter I decided to search for a copycat recipe for the cake and stumbled upon one from the Sun-Sentinel. You guys, it is pretty much an exact dupe.

I have no idea why I forgot to share the recipe with you last year, but I knew I couldn’t let another spring go by without introducing you to this carrot cake. It’s hearty, moist, perfectly sweet and the frosting – it’s seriously eat-it-with-a-spoon good.

If you’re looking for a last-minute dessert for your Easter dessert table or just one seriously delicious cake recipe, I promise you, this carrot cake will quickly become your new fave!

Carrot cake is an Easter favorite, and this copycat version of J Alexander's will be your family's new go-to!

J. ALEXANDER’S CARROT CAKE RECIPE

Even as someone with a self-proclaimed baking addiction, it’s not all that often that I recommend a restaurant based solely on one dessert. But J. Alexander’s Carrot Cake is everything you could want.

The thing that I think makes J. Alexander’s Carrot Cake special and different from other carrot cake recipes is the cake syrup.

J Alexander's Carrot Cake is moistened with a sweet buttermilk syrup for the best cake you've ever had

Most carrot cake recipes have a yummy cake base and a tangy cream cheese icing. But J. Alexander’s Carrot Cake is soaked in a sweet buttermilk syrup before it is frosted.

The result is a carrot cake that never dries out and almost melts in your mouth.

This copycat version of the carrot cake from J Alexander's is full of pineapple, coconut and pecans

CARROT CAKE WITH PINEAPPLE AND COCONUT

One of the other things I love about J. Alexander’s Carrot Cake recipe is the inclusion of pineapple, coconut and chopped pecans.

If you love Hummingbird Cupcakes, you’ll love pineapple in your carrot cake. The bright, almost tart pineapple and the sweet coconut are a great match for the carrots in this cake.

You'll love how easy it is to make the perfect carrot cake with this copycat of J Alexander's Carrot Cake

Make sure you grab the canned, crushed pineapple for this copycat J. Alexander’s Carrot Cake. There’s a time and a place for fresh pineapple, but for baking recipes like carrot cake, morning glory muffins or pineapple fluff, canned is the way to go.

Cream cheese frosting is everyone's favorite topping for carrot cake, including this copycat of J Alexander's version

CREAM CHEESE FROSTING FOR CARROT CAKE

Cream cheese frosting is traditional for carrot cake, and J. Alexander’s Carrot Cake is no different.

There’s just something about tangy cream cheese frosting paired with the sweetness of the carrot cake. The texture of the frosting is also soft and pillowy and so perfect with a moist carrot cake.

You'll love the moist cake and sweet frosting for this copycat J Alexander's Carrot Cake recipe!

The frosting for this copycat J. Alexander’s Carrot Cake is actually super simple: just butter, cream cheese and powdered sugar. The cake is so flavorful, especially after soaking with the cake syrup, that the frosting doesn’t need to be anything fancy.

This year, enjoy your Easter brunch with plenty of ham, hash brown casserole and amish ham and pea salad, but make sure to leave lots of room for a big ol’ slice of this J. Alexander’s Carrot Cake. You’ll be glad you did.


Top this moist carrot cake with sweet frosting for a delightful copycat of J Alexander's cake!

J. Alexander's Carrot Cake

J. Alexander's Carrot Cake

Yield: 1 13x9-inch cake, about 12 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: 3 hours

This 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.

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • ¼ teaspoon salt
  • 3 large eggs
  • ¾ cup canola oil, plus more for pan
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 (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 (1 1/2 sticks) unsalted butter, room temperature
  • 1 teaspoon vanilla extract

For the Frosting:

  • 6 ounces (1 1/2 sticks) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners' sugar

Instructions

Make the Carrot Cake:

  1. Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  2. Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
  3. 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.
  4. 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.
  5. Frost with Cream cheese frosting. Refrigerate cake to let frosting set.

Make the Syrup:

  1. Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.

Make the Frosting:

  1. Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

Notes

From the Sun-Sentinel

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