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Homemade J. Alexanders Carrot Cake photo

J. Alexanders Carrot Cake

This J. Alexanders Carrot Cake is a moist and flavorful delight, packed with warm spices, nuts, and a luscious cream cheese frosting!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup canola oil (plus more for greasing the pan)
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 8 ounces crushed pineapple (drained)
  • 2 cups shredded carrots
  • 3 ounces shredded coconut (approximately 1 cup)
  • 1 cup pecan pieces
For the Cream Cheese Frosting:
  • 1 cup sugar
  • 1 cup buttermilk
  • 12 tablespoons unsalted butter (room temperature)
  • 1 teaspoon pure vanilla extract
  • 12 tablespoons unsalted butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 2 cups confectioners' sugar

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • 9x13 inch cake pan
  • Cooling rack

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch cake pan with a little canola oil and set it aside.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, sugar, and salt. This helps to evenly distribute the leavening agents and spices.
  3. In another bowl, beat the eggs and then add the canola oil, buttermilk, and pure vanilla extract. Mix until combined.
  4. Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined — be careful not to over-mix!
  5. Gently fold in the crushed pineapple, shredded carrots, shredded coconut, and pecan pieces until they are evenly distributed in the batter.
  6. Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  7. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely.
  8. While the cake cools, prepare the cream cheese frosting. In a mixing bowl, beat the room temperature butter and cream cheese until smooth. Gradually add the confectioners' sugar and mix until fluffy. Stir in the vanilla extract.
  9. Once the cake is completely cool, frost the top with the cream cheese frosting. Feel free to add extra pecans or shredded coconut on top for decoration!

Notes

  • Wrap the cooled cake tightly in plastic wrap and then in aluminum foil for freezing.
  • Store leftover cake in an airtight container in the refrigerator for up to 5 days.
  • Mix until just combined to avoid a dense cake.