We’ve always been fans of J Alexander’s iconic carrot cake, a beloved staple from the restaurant that’s won hearts with its moist layers and rich spice blend. Originating from classic American baking traditions, this treat offers a perfect mix of carrots, nuts, and cream cheese frosting that feels like a warm hug on a plate.
It’s no wonder this recipe has become a go-to for home bakers looking to recreate restaurant magic. We’ll guide you through our version, packed with flavor and easy steps, so you can enjoy that signature taste right in your kitchen.
Ingredients
To bring our take on J Alexander’s Carrot Cake to life—with its moist layers, rich spice blend, and classic combination of carrots, nuts, and cream cheese frosting—we start by gathering these key ingredients. We’ll organize them by category for clarity, ensuring you have everything needed for a flavorful bake.
For the Cake
Here are the primary ingredients, listed in the order they’re typically used, with prep notes to highlight their role in creating that signature texture and aroma:
- 2 cups all-purpose flour – the base that provides structure for our tender layers
- 1 teaspoon baking powder and 1 teaspoon baking soda – leavening agents that ensure the cake rises perfectly for a light, airy crumb
- 1 tablespoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground ginger – spices that deliver the warm, aromatic essence fans love
- 1 cup granulated sugar and ½ cup brown sugar – sweeteners that add moisture and a caramel-like depth
- 1 cup vegetable oil – the key to achieving that signature moistness without compromising flavor
- 4 large eggs – binders that help incorporate air for a fluffy texture
- 2 cups grated carrots – freshly shredded for a vibrant crunch and natural sweetness that shines through
- 1 cup chopped walnuts or pecans – toasted if possible, for added nutty contrast and a satisfying bite
For the Cream Cheese Frosting
These ingredients come together smoothly to top the cake, offering the creamy, tangy finish that complements the spices:
- 8 ounces cream cheese, softened – the star for a rich, velvety base
- ½ cup unsalted butter, softened – adds smoothness and balances the tang
- 4 cups powdered sugar – sifted for a lump-free, sweet finish
- 1 teaspoon vanilla extract – pure extract for enhanced flavor depth without overpowering the creaminess
- A pinch of salt – to brighten the flavors and cut through the sweetness
With these carefully selected ingredients, we’re set to craft a carrot cake that captures the essence of J Alexander’s classic recipe in your kitchen.
Tools and Equipment
Now that we’ve gathered our ingredients for J Alexander’s Carrot Cake, let’s equip ourselves with the essential tools and equipment to ensure smooth preparation and baking. Having the right items on hand allows us to mix, bake, and frost with precision, capturing the moist, spiced layers that make this cake a classic.
We recommend the following tools, organized by their role in the recipe:
- Mixing Bowls: Two or three medium to large stainless steel or glass bowls for combining dry ingredients, wet ingredients, and the carrot mixture. These help us achieve even blending without spills.
- Measuring Cups and Spoons: A set of dry measuring cups (for flour and sugar) and liquid measuring cups (for oil and eggs), along with spoons for precise measurements. Accuracy here is key to replicating the cake’s perfect texture.
- Grater or Food Processor: A box grater or electric food processor with a grating attachment for shredding carrots finely. This step ensures the carrots integrate seamlessly, adding moisture and flavor to our cake.
- Electric Mixer or Whisk: A handheld electric mixer or stand mixer for creaming sugar and oil, or a sturdy whisk if mixing by hand. It helps us create a light, airy batter for those signature moist layers.
- Baking Pans: Two 9-inch round cake pans, preferably with non-stick coating or lined with parchment paper. These are crucial for achieving the even, golden bake that J Alexander’s is known for.
- Spatula and Wooden Spoon: A rubber spatula for folding in ingredients and scraping bowls, plus a wooden spoon for gentle stirring. These tools prevent overmixing, preserving the cake’s tender crumb.
- Cooling Rack: A wire rack to cool the cakes evenly after baking, preventing sogginess and ensuring the cream cheese frosting adheres perfectly.
For optimal results, we suggest checking that your tools are clean and in good condition. If you’re baking for a crowd, consider using two baking pans simultaneously to save time, as this recipe yields a layered cake.
Instructions
Now that we have our ingredients and tools prepared, let’s walk through the steps to bake our take on J Alexander’s Carrot Cake. We ensure each stage is straightforward and delivers a moist, spiced cake with that signature restaurant flavor.
Prep
Before we begin, we prepare our ingredients and workspace for efficiency. First, preheat the oven to 350°F to ensure even baking. Grease two 9-inch round baking pans with butter or cooking spray, then line the bottoms with parchment paper and lightly flour the sides for easy release.
Next, we grate about 3 cups of fresh carrots using a grater or food processor—aim for finely shredded carrots to maximize moisture and texture in the cake. Chop 1 cup of walnuts or pecans into small pieces for that delightful crunch. Measure out all dry ingredients like 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, and a spice blend of 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon cloves into a bowl. For wet ingredients, have ready 1 cup vegetable oil, 4 large eggs, 1 cup granulated sugar, and 1 cup brown sugar. This preparation sets the stage for a batter that’s perfectly balanced and full of aroma.
Mix the Batter
We start by combining the dry ingredients to create a smooth base. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and spices to eliminate lumps and distribute flavors evenly.
In a separate bowl, whisk the wet ingredients vigorously: beat the eggs with the granulated and brown sugars until the mixture is light and fluffy, then stir in the vegetable oil for a silky consistency. Now, gradually add the dry mixture to the wet one, stirring gently with a wooden spoon or spatula until just combined—overmixing can make the cake tough, so we stop as soon as it’s incorporated. Finally, fold in the grated carrots and chopped nuts with a few swift strokes to maintain the batter’s airy texture. The result is a fragrant, orange-hued batter that promises the warm, spicy scent of J Alexander’s classic cake.
Bake
With the batter ready, we transfer it to the prepared pans for baking. Divide the batter evenly between the two greased 9-inch pans, using a spatula to smooth the tops for an even rise. Place the pans in the preheated oven on the middle rack to promote uniform heat distribution.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean—this ensures the cake is fully set with a tender crumb. Rotate the pans halfway through for consistent browning, and you’ll notice the kitchen filling with the irresistible aroma of spiced carrots and nuts. Once done, the cake should spring back lightly when touched, signaling it’s ready to cool.
Cool
Cooling is crucial to preserve the cake’s moisture and prevent it from becoming soggy. Remove the pans from the oven and let them rest on a cooling rack for 10 minutes—this allows the cakes to firm up slightly.
After that, carefully invert the cakes onto the rack to release them from the pans, then peel off the parchment paper. Let the cakes cool completely, about 1 to 2 hours, before frosting. We recommend placing them on the rack in a draft-free area to avoid any cracks, ensuring the layers stay flat and ready for assembly with their soft, spongy texture intact.
Frost and Assemble
For the cream cheese frosting, we begin by beating 8 ounces of softened cream cheese and 1/2 cup of unsalted butter in a bowl with an electric mixer until creamy and smooth—this creates a rich, tangy base that complements the cake’s sweetness. Gradually add 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and a pinch of salt, beating on medium speed until the frosting is light and fluffy with a spreadable consistency.
To assemble, place one cooled cake layer on a serving plate and spread about 1 cup of frosting evenly over the top. Stack the second layer on top and frost the entire cake, using a spatula for a smooth finish. For an extra touch, we can pipe decorative swirls around the edges or sprinkle with chopped nuts. The final result is a visually stunning cake with layers of moist carrot goodness enveloped in creamy, velvety frosting, capturing the essence of J Alexander’s beloved dessert.
Make-Ahead Instructions
One of the beauties of our J Alexander’s Carrot Cake recipe is its flexibility for planning ahead, allowing us to prepare components in advance without sacrificing that signature moist texture and spiced flavor. Whether we’re baking for a gathering or simply managing our time, these strategies ensure the cake remains fresh and delicious.
Preparing the Cake Layers
We can bake the carrot cake layers up to 2 days in advance or even freeze them for longer storage. Start by following the baking steps from our earlier instructions, ensuring the cakes cool completely on a wire rack. Once cooled, wrap each layer tightly in plastic wrap to lock in moisture, then place them in a freezer-safe bag or container. For short-term storage, refrigerate the wrapped layers; for extended make-ahead options, freeze them for up to 2 months. Thaw frozen layers in the refrigerator overnight before frosting to preserve their tender crumb and prevent condensation.
Making the Frosting Ahead
Our cream cheese frosting holds up beautifully when prepared in advance, giving us more time to focus on assembly. Whip up the frosting as outlined, then transfer it to an airtight container. Refrigerate it for up to 3 days, as the chill helps maintain its creamy consistency. Before using, let it sit at room temperature for about 30 minutes and re-whip briefly with an electric mixer to restore its smooth, spreadable texture and enhance that tangy sweetness from the cream cheese.
Storage and Assembly Tips
To keep everything organized, we recommend assembling the full cake no more than 1 day before serving. If we’ve made components ahead, thaw or soften as needed, then layer the cakes with frosting for that iconic J Alexander’s look. For optimal freshness, store the assembled cake in the refrigerator, covered loosely with plastic wrap, to avoid drying out the spiced carrot layers.
| Component | Make-Ahead Time | Storage Method | Key Tip |
|---|---|---|---|
| Cake Layers | Up to 2 days refrigerated; up to 2 months frozen | Wrapped in plastic wrap, then in a bag or container | Thaw in fridge to maintain moisture |
| Cream Cheese Frosting | Up to 3 days | Airtight container in fridge | Re-whip after softening for best texture |
Conclusion
We’ve loved guiding you through this take on J Alexander’s Carrot Cake Recipe, a timeless favorite that’s simple to master at home. It’s rewarding to recreate that restaurant magic with fresh ingredients and easy steps.
Now it’s your turn—bake it for your next gathering and savor the moist layers and creamy frosting that everyone’s raving about. We’re confident you’ll make it a staple in your kitchen.
Frequently Asked Questions
What are the key ingredients for J Alexander’s Carrot Cake?
The main ingredients for the cake include all-purpose flour, baking powder, baking soda, spices, granulated and brown sugar, vegetable oil, eggs, grated carrots, and chopped nuts like walnuts or pecans. For the cream cheese frosting, you’ll need softened cream cheese, unsalted butter, powdered sugar, vanilla extract, and a pinch of salt. This simple list ensures a moist, flavorful cake that’s easy to recreate at home.
What tools and equipment are needed to bake J Alexander’s Carrot Cake?
Essential tools include mixing bowls, measuring cups and spoons, a grater or food processor for carrots, an electric mixer or whisk, and two 9-inch round baking pans. You’ll also need a spatula, wooden spoon, and cooling rack for assembly. Keeping tools clean ensures the best results, making the baking process smooth and efficient.
How do I prepare and bake J Alexander’s Carrot Cake?
Start by preheating the oven and greasing your pans. Grate carrots and chop nuts, then mix dry ingredients (flour, spices, etc.) separately from wet ones (oil, eggs, sugars). Combine them into a batter, divide into pans, and bake until a toothpick comes out clean—about 30-40 minutes. Cool completely before frosting with cream cheese mixture for a perfect finish.
Can I make J Alexander’s Carrot Cake ahead of time?
Yes, bake the cake layers up to 2 days in advance or freeze them for longer storage to keep them moist. Prepare the cream cheese frosting ahead and refrigerate for up to 3 days. Assemble the cake just before serving for the best taste, and store the finished product in the fridge, consuming within a day for optimal freshness.
How should I store J Alexander’s Carrot Cake?
Store the assembled cake in the refrigerator, covered, to maintain its moisture and flavor—it’s best eaten within a day. If you have unfrosted layers, keep them at room temperature for up to 2 days or freeze for up to a month. Thaw frozen layers in the fridge before frosting for the perfect texture.