Description
This recipe for J. Alexander’s Carrot Cake with Cream Cheese Frosting brings restaurant-quality moist crumb and rich, tangy frosting right into your kitchen. It’s a satisfying dessert perfect for any occasion and easily adaptable for different needs.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp baking soda
- 2 tsp cinnamon
- 0.5 tsp nutmeg
- 0.5 tsp salt
- 2 cups freshly grated carrots
- 1 tsp vanilla extract
- 8 oz full-fat cream cheese, softened (for frosting)
- 0.5 cup unsalted butter, softened (for frosting)
- 3.5 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1 cup toasted pecans or walnuts (optional)
- 0.5 cup shredded coconut (optional)
- 0.5 cup drained crushed pineapple (optional)
Instructions
- Prepare Pans and Oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or a single 9×13-inch sheet pan.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
- Whisk Wet Ingredients: In a separate medium bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth and lightly frothy.
- Combine Batter and Carrots: Gradually pour the wet ingredients into the dry mixture, stirring gently until just combined (do not overmix). Fold in the freshly grated carrots and any optional mix-ins.
- Bake Cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes for round layers or 40-50 minutes for a sheet cake, until a wooden skewer inserted into the center comes out clean. Loosely tent with foil if browning too quickly.
- Cool Cake: Allow the cakes to cool in their pans for 10-15 minutes, then carefully invert them onto a wire rack to cool completely before frosting.
Notes
For the best texture, always use freshly grated carrots. Avoid overmixing the batter to prevent a dense cake and prevent overbaking by using the wooden skewer test. When making the frosting, ensure cream cheese and butter are softened but slightly cool, adding powdered sugar gradually to achieve desired thickness. For dietary adaptations, use a 1:1 gluten-free blend for a gluten-free cake, or dairy-free cream cheese and plant-based butter for a dairy-free frosting. For a lighter option, reduce sugar by up to 0.25 cup or swap some oil for unsweetened applesauce. For cupcakes, bake for 18-22 minutes.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 110 g)
- Calories: 450 calories
- Sugar: 50 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: J Alexander, carrot cake, cream cheese frosting, moist, easy dessert, baking, family-friendly, restaurant style, pecans, walnuts, gluten-free option, dairy-free option