Best J Alexanders Carrot Cake Recipes

J. Alexander's Carrot Cake Recipe image

Provided by Mark

Time 2h

Number Of Ingredients 25

Cake
1/2 cup Golden Raisins
3/4 cup boiling Water
2 1/2 cups All-purpose Flour
2 teaspoons Baking Powder
1 1/2 teaspoons ground Cinnamon
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 1/4 cups Canola or Vegetable Oil
2 1/4 cups granulated Sugar
4 large Eggs
2 teaspoons Vanilla Extract
1 tablespoon freshly squeezed Lemon Juice
1 tablespoon Orange Extract
1 1/2 cups grated Carrots
3/4 cup chopped Walnuts
1/2 cup canned Pineapple Tidbits (well-drained)
Glaze
One 8-ounce package Cream Cheese (softened)
1 tablespoon Butter (softened)
1 tablespoon freshly squeezed Lemon Juice
1 teaspoon Vanilla Extract
1 tablespoon finely grated Orange Rind
1 tablespoon finely grated Lemon Rind
1 1/2 cups sifted Powdered Sugar

Steps:

Pour boiling water over raisins to cover in small bowl and let set for 20 minutes, drain thoroughly and set raisins aside.
Preheat the oven to 350°F.
Grease a 13 x 9 x 2-inch pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda and salt and set aside.
In a large mixing bowl, beat the oil, sugar and eggs with a wooden spoon or rubber spatula until well combined. Add vanilla, lemon juice and orange extract, mixing well. Stir in the flour mixture until just mixed. Fold in the carrots, walnuts, pineapple and the plumped raisins, combining well.
Spoon batter into prepared pan.
Bake in preheated oven for 35 - 40 minutes or until tested done when gently pressed in center and cake springs back. Cake will be dense.
Cool in pan on wire rack for 10 minutes; turn out on wire rack. Transfer to serving platter or board. Serve warm or cool completely.
For the glaze, combine cream cheese and butter in a medium mixing bowl; beat with a rubber spatula. Stir in the lemon juice, vanilla, orange and lemon rind, then add powdered sugar. Beat until smooth.
Drizzle glaze over warm pieces as they are cut, or spread over cooled cake and allow to set before serving, as desired.

J. Alexander's Carrot Cake image

Provided by Jamie Lothridge

Categories Cake

Time 3h

Number Of Ingredients 20

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
1 cup sugar
1/2 cup buttermilk
6 ounces (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
6 ounces (1 1/2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners' sugar

Steps:

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.
Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
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.
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.
Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

J. Alexander's Carrot Cake image

Categories Dessert

Yield 12-15

Number Of Ingredients 23

***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 powdered sugar

Steps:

***CARROT CAKE:
Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325° F. Mix together flour, baking soda, cinnamon, sugar, and salt in a large mixing bowl until well combined.
Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean.
While the cake is still hot, poke holes all over the top with a large fork. Pour the syrup mixture over the top, allowing the syrup to soak into the holes. Refrigerate cake until completely cool.
Frost with Cream cheese frosting.
Heat a slice in microwave for 10-15 seconds to enjoy warm.
***SYRUP:
Using a medium saucepan over medium-high heat, combine the sugar, buttermilk, butter, and vanilla extract. Stir occasionally until the sugar has dissolved.
***FROSTING:
Mix the cream cheese, butter, and powdered sugar with an electric mixer on medium speed with a paddle attachment until smooth.