J Alexanders Carrot Cake Recipe (Full Copycat Version) (2024)

By Jaime Published in Recipes Last Updated on

J Alexanders carrot cake recipe — the full copycat version! Tastes just like what they serve warm to your table at J. Alexander’s restaurant: full of carrots and pineapple, soaked in a yummy buttermilk syrup, and topped with the best ever cream cheese frosting.

J Alexanders Carrot Cake Recipe (Full Copycat Version) (1)

A couple years ago, my husband traveled into the Chicago area for work and took a client to a popular restaurant called J. Alexanders. He always likes to ask new restaurants what their specialty is… what’s one of the best things on their menu?

His waiter didn’t hesitate to answer — it was the carrot cake.

J Alexanders Carrot Cake Recipe (Full Copycat Version) (2)

This has special significance to us, because carrot cake is one of our most favorite desserts ever.

Many years ago, there was a privately owned restaurant near where we lived in Northwest Indiana. They had an amazing carrot cake, and for long time it held our top spot as the best carrot cake ever, but this one… well, hold the phone. We have a new winner.

J Alexanders Carrot Cake Recipe (Full Copycat Version) (3)

J Alexanders Carrot Cake Recipe

After a bit of googling, I found an old article in the Sun Sentinel newspaper with the J Alexander carrot cake recipe. I’ve made a small tweak or two here and there to replicate what my husband remembers the cake actually tasting like during his visit, and it’s a hit.

I love that this luxurious cake can be made in a simple 9×13 pan. It doesn’t need anything fancy, but it tastes fancy. And it feeds a crowd (or large family) quite well. Caution: This cake is heavy! It’s filled with all kinds of yummy goodness.

J Alexanders Carrot Cake Recipe (Full Copycat Version) (4)

The Buttermilk Cake Syrup is What Takes the Cake

This cake is literally bathed in buttermilk; buttermilk cake syrup, that is. Think of a “poke cake” and that’s similar to what you do here. Poke large holes, then let the rich buttermilk syrup seep into the baked carrot cake.

J Alexanders Carrot Cake Recipe (Full Copycat Version) (5)

J Alexanders Carrot Cake Recipe (Full Copycat Version) (6)

Consider it a Special Occasion Cake

This copycat carrot cake quickly has become one of my most requested dishes over the past year or so. It was my husband’s number one request for father’s day and his birthday this year, with no other presents necessary. It’s true.

However, because of the buttermilk cake syrup and cream cheese frosting, a slice of this carrot cake might be delicious but it’s also high in calories. Because of this, our family considers it a “special occasion cake.” Who cares about calories on a special day like a birthday?

J Alexanders Carrot Cake Recipe (Full Copycat Version) (7)

Let me know if you try it! I think it will quickly become your most requested dish, too.

J Alexanders Carrot Cake Recipe (Full Copycat Version) (8)

Yield: 12-14

J Alexanders Carrot Cake Recipe

Prep Time: 20 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 3 hours 5 minutes

J Alexanders carrot cake recipe -- the full copycat version! Tastes just like what they serve warm to your table at J. Alexander's restaurant: full of carrots and pineapple, soaked in a yummy buttermilk syrup, and topped with the best ever cream cheese frosting.

Ingredients

Cake ingredients

  • 2 cups all purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon cinnamon
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 3 large eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 8-ounce can crushed pineapple (in it's own syrup), drained
  • 2 cups julienned or matchstick carrots
  • 1 cup shredded coconut, unsweetened
  • 1 cup pecan pieces

Buttermilk cake syrup ingredients

  • 1 cup sugar
  • 1/2 cup buttermilk
  • 6 ounces unsalted butter, room temperature
  • 1 teaspoon vanilla extract

Cream cheese frosting ingredients

  • 6 ounces unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 cups powdered sugar

Instructions

  1. Grease a 9x13 baking dish and set aside. Preheat oven to 325 degrees.
  2. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  3. Mix remaining cake batter ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture and mix well.
  4. Transfer batter to prepared baking dish. Bake approximately 40-50 minutes or until a toothpick inserted in the center comes out clean. (It usually closer to 50 minutes in my oven, but this can vary).
  5. Near the end of baking, prepare the buttermilk cake syrup: Using a medium saucepan over medium-high heat, combine cake syrup ingredients. Cook, stirring occasionally, until sugar is dissolved. Set aside.
  6. While the cake is still hot, poke holes all over the top with the end of a butter knife. Pour the buttermilk cake syrup over the top, allowing cake to soak up the syrup.
  7. Refrigerate cake until completely cool (about two hours), then prepare cream cheese frosting: Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine frosting ingredients, mixing until smooth and free of lumps.
  8. Frost cake with the cream cheese frosting. Refrigerate cake to let frosting set.

Notes

If using a convection oven, reduce oven temperature to 300 degrees.

Recipe adapted from J. Alexander's restaurant and the Sun Sentinel newspaper.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:Calories: 890Total Fat: 56gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 128mgSodium: 507mgCarbohydrates: 95gFiber: 4gSugar: 75gProtein: 8g

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J Alexanders Carrot Cake Recipe (Full Copycat Version) (2024)

FAQs

Why is carrot cake so good? ›

Most of its flavor comes from brown sugar, cinnamon, ginger, nutmeg, and carrots. Ginger adds the most delicious zing, but it isn't overpowering at all. The cake is dense, but each forkful tastes super soft and extra lush.

Why did my carrot cake cupcakes sink? ›

If your oven is running high it will cause the cupcakes to rise too rapidly, and the middle won't be baked, which will cause the cupcakes to sink. Most home ovens are not accurate at keeping the temperature you set it to. Which is why you should have an oven thermometer in your oven.

Why did carrot cake become popular? ›

During World War II, the carrot and its cake became ever popular in Britain as government leaders enforced food rationing and encouraged residents to grow healthy produce like carrots. And they did grow lots of the orange root vegetable.

How old is carrot cake? ›

The carrot cake we know was originally published in L'art du cuisinier's second volume by Antoine Beauvilliers in 1814 in French before that recipe was translated in 1824. It would later see its biggest resurgence in popularity during the Second World War for very similar reasons.

Why not use butter in carrot cake? ›

Carrot cake is oil-based, rather than butter-based. This keeps it moist and helps it last for days. Unfortunately, it also means you lose the leavening power that creaming butter and sugar would bring. (Creaming, or beating together the two ingredients on high speed, aerates the butter.)

Why does carrot cake take so long to bake? ›

Carrot cakes mixtures are usually quite moist, and dense in texture. They probably take longer than some mixtures to cook in the center because of their content. You could try baking at a low temperature for a longer period.

Why do carrots turn black in carrot cake? ›

Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change color.

Why does my carrot cake fall apart when I cut it? ›

Yes, the carrots, but also typical extras like raisins, chopped nuts, or shredded coconut, which enhance the flavor and texture of the final result, add to the problem of cleanly lopping off a piece. For example, raisins create uneven pockets of moisture within the cake, causing slices to crumble more easily.

Why did my carrot cake come out dry? ›

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

What is the most loved cake in the world? ›

Chocolate Cake

You've guessed it right! Chocoholics' favorite dense and moist chocolate cake ranks top of the list. Glazing the cake with a thick chocolate ganache is one of the most popular ways to enjoy this dessert!

What is the fancy name for carrot cake? ›

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter.

What country invented carrot cake? ›

Carrot cake is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II.

Is carrot cake British or American? ›

British carrot cake surged in popularity during WWII

During World War II, England was forced to ration sweeteners, cutting off the sugar supply to Brits with a sweet tooth, according to Culture Trip. As a substitute, the government promoted the usage of carrots to provide the sweet factor in cakes and puddings.

What is the world record carrot cake? ›

Guildford Town Centre partnered with Chef Mickey Zhao of Saint Germain Bakery to bake and assemble the 20-foot, record-setting carrot cake, weighing about 2.25 tons (2,250 kg), and containing 460 kg of carrots.

How many days does carrot cake last? ›

Homemade carrot cake can last for 2 to 3 days at room temperature, 5 to 7 days in the refrigerator, and up to 3 to 4 months in the freezer. Store-bought carrot cake typically has a longer shelf life due to preservatives and airtight packaging.

Why do people love carrot cake? ›

Hopefully you agree that the idea of veggies in your dessert is tastier than it sounds! Warm spices, naturally sweet carrot and cream cheese frosting make this recipe so delicious, it's no wonder carrot cake is so popular around the world.

Why does carrot cake taste like? ›

It has a bright, spiced flavor from the carrots, brown sugar, cinnamon, nutmeg, and vanilla.

Why is carrot cake better the next day? ›

Carrot cake is one of those desserts that can be better the next day, depending on how you've made and stored it. The spices in this cake will infuse it with even more flavor the next day. It's almost like the richness of the flavors deserves a little time before being enjoyed.

Is carrot cake supposed to taste like carrot? ›

Does carrot cake really taste like carrots? While this classic favorite is made with freshly shredded carrots, it tastes more like a spice cake bursting with cinnamon and walnut goodness. Topped with a luscious cream cheese frosting, it's a match made in heaven.

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