The Best Moist Carrot Cake Recipe (J. Alexander’s Copycat)

• portionen: 15 servings
• aktive zeit: 30 minutes
• gesamtzeit: 1 hour 20 minutes

Zutaten

1 cup granulated sugar

1/2 cup buttermilk

3/4 cup unsalted butter

1 1/2 teaspoons pure vanilla extract

2 cups all-purpose flour

1 tablespoon baking soda

1 tablespoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

2 cups granulated sugar

3 large eggs

3/4 cup canola oil

3/4 cup buttermilk

1 tablespoon pure vanilla extract

8 ounce can crushed pineapple (undrained)

2 cups shredded carrots

1 cup shredded sweetened coconut

1 cup pecans (chopped, and toasted if desired (optional)

Unsalted butter (for the pan)

All-purpose flour (for the pan)

3/4 cup unsalted butter (at room temperature)

8 ounces cream cheese (at room temperature)

1/2 tablespoon pure vanilla extract

3 cups powdered sugar

1/8 teaspoon salt

Anweisungen

For the Cake Syrup:

Add all ingredients to a medium saucepan over medium heat. Cook until the sugar is dissolved, stirring occasionally. Let the syrup cool until it reaches room temperature or is just slightly warm.

For the Cake:

Preheat the oven to 325F. Butter and flour the inside of a 9 by 13-inch cake pan.

Whisk together the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl. In a separate large bowl, whisk together the sugar, eggs, oil, buttermilk, vanilla, and crushed pineapple (with juices). Whisk in the shredded carrot. Add the dry ingredients to the wet and stir just to combine, being careful not to over-mix. Stir in the coconut and pecans.

Pour the batter into the prepared pan and spread it out evenly. Bake until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.

While the cake is still hot, poke holes all over the top with a fork or wooden skewer. Pour the cooled cake syrup over the hot cake. Let the cake cool to room temperature, and then refrigerate to chill, about 2 hours.

For the Cream Cheese Frosting:

When the cake is almost fully cooled, make the frosting. Add the butter, cream cheese, and vanilla to a large bowl. Cream them together with a handheld electric beater. Add the powdered sugar and salt, and beat until light and fluffy.

To Frost the Cake:

Once the cake is cooled, spread the frosting on top.

Before serving, refrigerate for 30 minutes so the frosting can set.

Nährwertangaben

• Kalorien: 757 kcal
• Gesamtfett: 45 g
• Gesättigtes Fett: 20 g
• Ungesättigtes Fett: 23 g
• Transfett: 1 g
• Cholesterin: 99 mg
• Natrium: 415 mg
• Gesamtkohlenhydrate: 85 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 69 g
• Eiweiß: 6 g