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Homemade J. Alexanders Carrot Cake photo
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J. Alexanders Carrot Cake

This J. Alexanders Carrot Cake is a slice of moist, flavorful heaven with creamy frosting that will impress everyone!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Delicious, Moist
Servings: 8 servings

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 for greasing as well
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 8 ounces crushed pineapple well-drained
  • 2 cups shredded carrots
  • 3 ounces shredded coconut about 1 cup
  • 1 cup pecan pieces

For the Frosting:

  • 1 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter room temperature
  • 1 teaspoon pure vanilla extract
  • 8 ounces cream cheese room temperature
  • 2 cups confectioners’ sugar

Instructions

  • Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans with a bit of canola oil to prevent sticking.
  • In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, sugar, and salt until well combined.
  • In another bowl, beat the eggs, then add in the canola oil, buttermilk, and vanilla extract. Mix until smooth.
  • Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to over-mix.
  • Gently fold in the crushed pineapple, shredded carrots, shredded coconut, and pecan pieces until they are evenly distributed throughout the batter.
  • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  • In a large bowl, beat the cream cheese and butter together until creamy. Gradually add the confectioners’ sugar, mixing until smooth. Stir in the vanilla extract.
  • Once the cake layers are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake as desired.
  • Slice your cake and serve it to eager guests. Watch as their faces light up with joy!

Equipment

  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling Rack
  • Electric Mixer

Notes

  • Make the cake a day in advance for deeper flavors.
  • Freeze unfrosted layers tightly wrapped for future use.
  • Store leftovers in an airtight container for up to 5 days.