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Thank you Frog Commissary Catering for this classic incredible recipe. My kids BEG that I make it everytime we ahve guests.
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ERROR in recipe! Baking soda not listed in recipe; but listed in directions....don't know how much, but I used 1 teaspoon - just cause.
Liked recipe, but it was too much work. Will try and incorporate pecan cream filling in maybe a Christmas log recipe though.
Cake was extremely rich.
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I would like to make this cake, and will eventually,, but the soda isnt mentioned in the ingredients? is it missing or just a typo on instructions? thanks Emma
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I have the same recipe and it calls for a1 teaspoon of baking soda.
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Oh boy! I saw this recipe here at Foodgeeks about 1 year ago, and have been waiting for the perfect occasion to make it... I made it yesterday for the Easter dinner, and everyone loved it (although there were a few complaints about the raisins being in there -- but those were only from raisin-haters!). It was a time consuming process... Total prep time of about 2 hours, but it was definitely worth it. This recipe probably ties with J. Alexander's (restaurant chain) Carrot Cake as being the best I have ever had.
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I've made this several times and it's always a hit. It goes a long way. It freezes well and each component (cake, filling, frosting) or the entire cake can be made ahead of time. I have not used the coconut. The left over filling is great over ice cream!
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this is by far the BEST carrot cake recipe. it gets rave reviews every time i make it - i had to adjust for
altitude because i live at 7000 ft - it is better than the infamous Deer Valley Ski Resort carrot cake!
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It's delicous even when the nuts settle to the bottom. Any tips to prevent this? Would flouring them help? THanks.
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It's delicous even when the nuts settle to the bottom. Any tips to prevent this? Would flouring them help? THanks.
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I am a chef who got my start at J. Alexanders. This is the best carrot cake I have ever had. I would suggest some things though. I made this cake as two round cake pans and made a half recipe of the filling and just put it between the two rounds. (The whole recipe of filling was way too much, although it is incredible and would suggest it on ice cream).The baking soda should be 1 tsp. The icing ratio is not right. It should have 12 oz. of cream cheese and 1 1/2 tsp. vanilla. The given recipe just did not taste like cream cheese. Also, I suggest skipping the coconut. This cake is so incredibly rich it does not need it and would just be too much. For those of you trying to duplicate the J. Alexanders recipe, I think this is actually better. They do however make their's in one layer on sheet pans and there is no filling and no coconut (at least when I worked there.) I have worked in some amazing restaurants and have never had carrot cake this good. Tasted great the first 2 days, on the third day flavor was not as good.
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This is a favorite in my family. Recipe has an error though - needs 1 tsp baking soda as many have pointed out. Recently, I substituted a 1/2 cup of applesauce for 1/2 of oil. I didn't tell anyone; everyone raved about the cake and no one remarked that the cake was any different. It was an easy way to save calories. I used homemade, sugarless applesauce as that's what I have, but my son made it for his college floor with commercial no sugar added applesauce. He thought it was great.
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I have the actual recipe from the restaurant kitchen book (dated 10 years ago) and it does not include raisins. I will post it if any one is interested. Most of the remaining ingredients are the same, but this recipe uses a sugar syrup made of sugar, buttermilk and corn syrup to pour hot over the cake using skewers. Really makes it moist.
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I have the actual recipe from the restaurant kitchen book (dated 10 years ago) and it does not include raisins. I will post it if any one is interested. Most of the remaining ingredients are the same, but this recipe uses a sugar syrup made of sugar, buttermilk and corn syrup to pour hot over the cake using skewers. Really makes it moist.
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My family loved this cake and said that it was better than the J. Alexandar recipe.
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Hoffhaus, can you post the original recipe you mentioned that uses the syrup? Thank you!
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I haven't tried it yet since it said you had to post to get it , but will let you know. I too love J. Alexander's carrot cake, just awesome. Hope this comes close to it!!
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My husband's favorite carrot cake was J Alexander's until I baked this one. I only bake homemade cakes & he said this was the best cake I had ever made in 19 years. He does not like coconut, so I left it out of the recipe. Next time I make this cake, I will add more cream cheese to the icing or reduce the butter from 8 oz to 4 oz to have a stronger cream cheese icing like all of the other carrot cakes I have ever made or ordered in a restaurant.
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@hoffhaus If you are still out there yes I would love for you to post the recipe. I am trying to make this cake for Easter. Thank you.
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Thank you for this delicious cake recipe. Worth every bit of the time spent on it. I think that there should be 7-10 stars for this cake. It was so moist and delicious. The filling was incredible. I made this for my mother-in-law's birthday as seen in the pic I posted to the recipe. I had 1 round left so I made a 1/2 cake for home. I took slices to people at work so I wouldn't eat the whole thing. They thought they died and went to Heaven and they agreed that it was the best they ever had.
I did alter it a bit though. Here's what I did differently:
Added: 1 tspn baking soda
Omitted: Coconut -totally by accident, but was happy I did it.
Reduced: Powdered sugar in the frosting (way too sweet and I felt it lost the cream cheese flavor which I am partial to.) I ended up increasing the cream cheese and added about 1/2 the sugar, but this was done more to taste as I doubled the recipe because I baked 2 cakes. I'm not a huge fan of super sweet frosting.
Thank you! Thank you! Thank you! I'm going to try it gluten free and baking one for Thanksgiving tomorrow.
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Instructions
Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Carrot Cake:
Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.
Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.
Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.
Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the sides of the cake.
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