Copycat J Alexanders Carrot Cake With Zucchini Reduced Sugar Recipes

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J. ALEXANDER'S CARROT CAKE



J. Alexander's Carrot Cake image

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.

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.

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