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Carrot Cake


CARROT CAKE  
J. Alexander's Restaurant Copycat Recipe

2 cups all purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 cups sugar
1/4 teaspoon salt
3 large eggs
3/4 cup canola oil, plus more for pan
3/4 cup buttermilk
2 teaspoons vanilla extract
1 (8 oz.) can crushed pineapple, drained
2 cups julienne carrots
3 ounces shredded coconut, about 1 cup
1 cup pecan pieces
1 recipe Cake Syrup (Recipe Follows)
1 recipe Cream cheese frosting (Recipe Follows)

Preheat oven to 325 degrees. Generously grease a 13x9 inch cake pan, set aside.

Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.

Mix remaining ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well. Transfer batter to prepared pan.

Bake about 40 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 1/2 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 it to soak up the syrup. Refrigerate cake until completely cool.

Frost with Cream Cheese Frosting. Refrigerate cake to let frosting set. Makes 1 cake.

Cake Syrup:
1 cup sugar
1/2 cup buttermilk
6 ounces (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract

Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved. Makes about 2 1/4 cups.

Cream Cheese Frosting:
6 ounces (1 1/2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners' sugar

Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps. Makes about 2 cups.

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