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.
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.
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
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.
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.
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?
Let me know if you try it! I think it will quickly become your most requested dish, too.
J Alexanders Carrot Cake Recipe
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
- Grease a 9x13 baking dish and set aside. Preheat oven to 325 degrees.
- Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
- Mix remaining cake batter ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture and mix well.
- 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).
- 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.
- 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.
- 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.
- 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.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 890Total Fat: 56gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 128mgSodium: 507mgCarbohydrates: 95gFiber: 4gSugar: 75gProtein: 8g
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I completely agree with you; J Alexander’s has the best carrot cake ever. I’m trying the recipe tonight that you have posted; however, I have a question. They serve it hot; your recipe makes it cold. Do you heat before serving?
Hi, was wanting to make this recipe but was wondering if it is very sweet? Looks like a lot of sugar. We’re not health nuts by any means but would hate to make it and regret making a cloyingly sweet cake.
Thanks!
It’s rich. This one you would still love even if too sweet.
I’m making it again and I would 1/2 the cake syrup. It will still be enough when poured in the holes, and that’s not even really necessary . But soooooo good.
This cake is absolutely amazing. It has been a huge hit at all the function I take it to. I only put enough confectionery sugar to taste. The recipe calls for way too much.
This cake is a huge hit.
I do the same. 1/2 the syrup
Hi! Trying out your recipe. Did you mean 6 TBS of butter? I’m not use to seeing butter measured in ounces. Thanks!
Hi Lisa! 6 oz of butter is equivalent to 1.5 sticks of butter. Hope that helps!
Hi! I’m trying out the recipe, but I’m confused about the pecan pieces and coconut. Do these go in the cake batter or on top of the cake with the frosting?
Hi Katie! The coconut and pecans are part of the cake batter, so they get mixed in during step 3. I usually have extra pecans around that I use to sprinkle on the cake after it’s cooled and frosted. Hope that helps!
Hey! I’m planning on making this recipe but J Alexander’s serves it hot. If I wanted to serve it hot, can I do so immediately after frosting it out of the oven? Thank you!
Personally, I’d warm it up slice by slice as you’re about to enjoy it, otherwise the frosting will melt over the whole cake.
My husband requested a carrot cake for Father’s Day. The buttermilk syrup looked interesting. It sure smelled good baking. It’s resting in the fridge. Thank you.
You’re welcome! I hope he loves it as much as my husband does, Evelyn!
Could this be made into cupcakes? I assume I would just reduce baking time?
It’s been 3 years since I have had time to bake a cake from scratch and want to. Our daughter’s favorite dessert is Carrot Cake. So when I came across this recipe I knew this was the one for her 23rd birthday. It was a surprise. Oh my goodness it is the best carrot cake that I have ever made. It was delicious! She was so surprised. Thank you for sharing this recipe. My mom has requested this cake for Mother’s Day. I bet it happens.
Could your buttermilk syrup be used as a “simple syrup” on other cakes?
Absolutely!
This is the best carrot cake I’ve ever tasted rich but very good. We love it.
Amazing recipe. It is such a hit, I get requests to make it all the time. I don’t make the cream cheese frosting very sweet. I add just enough confectioners sugar to taste.
Making the cake now as a special request from my MIL
For Christmas
Can I serve it cold?
I’ve been making a version of this cake for many years. It was in Southern Living magazine many years ago as ‘Best Carrot Cake”. I have had the cake at J. Alexander’s and agree it is one of the best. Over the years I’ve made my own personal tweaks: try cooking the glaze long enough to develop a caramel glaze and add a big pinch of salt and add vanilla to the caramel glaze off heat (I use my own version of vanilla Jack that I make by adding vanilla beans to Jack Danile’s. Also add a bit of freshly grated nutmeg to the cake batter. I add a whole pound of finely grated organic carrots (use fine grate on food processor). I also mix/process the dry ingredients including pecans and coconut in food processor to grate/grind the pecans and coconut. Also add a tablespoon of vanilla Jack to the frosting… oh, and I also puree the pineapple with the buttermilk before adding to batter…
This recipe is absolutely spot on for J Alexander’s! Easy to make and I couldn’t be happier – I will make this over and over. Thank you so much for sharing a recipe I have enjoyed for years but never thought I would find the secret to making at home!
This cake is the absolutely best carrot cake I’ve ever eaten. After dining at J Alexanders and having their carrot cake for dessert I was hell bent on finding the recipe. I made this cake today and it is exactly like J Alexanders. It’s wonderful ??????
Can this recipe be made into two or three 8 inch round cakes for a tiered cake? If so, would you do the buttermilk cake syrup on each layer before assembling?? Any advice or tips? Thanks
Can I leave out the pineapple or substitute applesauce for it?
I just made this and was so easy. I also used a little less of the syrup and less than half of the powder sugar in the frosting. Amazing ?
I have a layered version of this with the buttermilk glaze that is “to die for.” Family ALWAYS asks for it on special fall occasions. First time I’ve actually seen it in print somewhere else.