J Alexanders Carrot Cake Recipes

J. ALEXANDER'S CARROT CAKE

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 RECIPE

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

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.