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

FAQs

Why is carrot cake so good? ›

It's moist! Get used to it! The more you think about carrot cake, the less it makes sense. Like the name implies, it contains carrots, yet is not “carrot-y”—their subtle flavor is overpowered by the high caramel of brown sugar, the warm embrace of cinnamon and nutmeg and clove.

There are 520 calories in 1 slice of J. Alexander's Carrot Cake.

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

Cake typically turns out crumbly because there is too much flour (especially all-purpose flour) or too little fat. You may also be overmixing or overbaking the cake or cutting it incorrectly.

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.)

Seriously though, if using only natural carrots, it is hard to get a significant carroty taste in a cake, mainly because 1) carrots don't have a very strong taste, 2) some of the taste is lost with cooking, and 3) the native texture and taste of a cake overwhelm whatever taste is remaining in the carrots.

Carrot cake usually contains more saturated fat than fruit cake thanks to the frosting, which is typically made from cream cheese. The higher fat content also means it's higher in calories. Carrot cake is lower in fibre, so may not be as filling.

High in Dietary Fiber: Using whole wheat flour or oats in carrot cake can provide a good source of fiber, which helps maintain digestive health and supports weight management by promoting a feeling of fullness.

Carrot cake isn't really any less healthy than a white cake or a chocolate cake. Arguably, it's slightly more healthy because of the addition of carrots and sometimes pineapple. However, it does contain a cup of oil and two cups of sugar, and that's just in the cake.

It needs other things, too, to be sure: Spices, like cinnamon, cloves, and allspice, to offset the earthiness of the carrots. Shredded coconut, with its savory edginess, adds another flavor dimension. (Walnuts are optional, and raisins do not belong in any cake that is not explicitly a fruitcake.)

What ethnicity is carrot cake? ›

In 1827, carrot cake appeared for the first time in a French cookbook published in Britain, as reported by National Today, but there was a recipe for carrot pudding pie on record from "The Art of Cookery, Made Plain and Easy" as early as 1747, per The Food of England Project.

Freshly Shredded Carrots: My #1 tip for carrot cakes is to shred whole carrots at home. Do not use packaged pre-shredded carrots because they are hard and dry. You need about 4 large carrots for this recipe. And when you grate them, you'll notice how wet they are.

If you're making the carrot cake and start to second-guess the number of carrots called for in our recipe, don't. You need all three cups. It is a carrot cake, after all. Pecans and Raisins: These add texture, but they are optional.

Think thin

It's true that carrots are the star of the show, but aim for finely grated pieces rather than chunky. The finer you grate the carrots, the more evenly they will be distributed throughout the cake (for the perfect texture), and the more evenly the cake and the carrots will bake.

According to Delish, carrot cake became a favorite because the carrots, raisins, and nuts used in the recipe were thought to make the dessert healthier than other options. Its popularity during the decade has even led Food Network to list it as one of the top five fads of the 1970s (via Naples Daily News).

It tastes as yummy as a luscious cake can taste without chocolate, which is the staff of life. Carrot cake, when it's super fresh, moist and soft, is the absolute best. Especially if it feels almost as if it's going to melt in your mouth. Freshly made carrot cake explodes with flavor.

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.