J. Alexander's Carrot 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.

Prep Time 20

Cook Time 40

Chill Time 2

Total Time 3

Servings

Ingredients

For the Cake:

2 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon cinnamon
2 cups granulated sugar
¼ teaspoon fine sea salt
3 large eggs
¾ cup canola oil or other neutral-flavored oil
¾ cup buttermilk
2 teaspoons pure vanilla extract
1 (8-ounce) can crushed pineapple in juice drained
2 cups shredded carrots
3 ounces shredded coconut about 1 cup, see notes
1 cup chopped pecans

For the Syrup:

1 cup granulated sugar
½ cup buttermilk
12 tablespoons unsalted butter room temperature
1 teaspoon pure vanilla extract

For the Frosting:

12 tablespoons unsalted butter room temperature
8 ounces cream cheese room temperature
2 cups confectioners' sugar

US Customary - Metric

Instructions

Make the Carrot Cake:

Preheat oven to 325℉. Generously grease a 9x13-inch cake pan; set aside.
In a large bowl, whisk flour, baking soda, cinnamon, sugar, and salt until well combined.
2 cups all-purpose flour, 1 tablespoon baking soda, 1 tablespoon cinnamon, 2 cups granulated sugar, ¼ teaspoon fine sea salt
In a separate medium bowl, whisk together the eggs, oil, buttermilk, and vanilla. Stir in the pineapple, carrots, coconut, and pecans. Stir this mixture into the dry ingredients, mixing until just combined.
3 large eggs, ¾ cup canola oil, ¾ cup buttermilk, 2 teaspoons pure vanilla extract, 1 (8-ounce) can crushed pineapple in juice, 2 cups shredded carrots, 3 ounces shredded coconut, 1 cup chopped pecans
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.

Make the Syrup:

During the last 10 or so minutes of baking, make the syrup. In a medium saucepan over medium-high heat, combine the sugar, buttermilk, and butter. Cook, stirring occasionally, until sugar and butter are dissolved. Remove from the heat and stir in the vanilla.
1 cup granulated sugar, 1/2 cup buttermilk, 12 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Upon removing the cake from the oven, poke holes all over the top with a large fork. Pour the hot syrup over the cake. Transfer the cake to the refrigerator until completely cool.

Make the Frosting:

In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, on medium speed, beat the butter and cream cheese on medium speed until very smooth. Add the powdered sugar and mix again until the frosting is smooth and free of lumps.
12 tablespoons unsalted butter, 8 ounces cream cheese, 2 cups confectioners' sugar
Spread the frosting over the cooled cake. Refrigerate to let frosting set before serving.

Notes

You can use sweetened or unsweetened coconut in this recipe, just keep in mind that using unsweetened coconut will make a cake base that is just ever so slightly less sweet.

Store covered in the refrigerator for up to 3 days.

From the Sun-Sentinel