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Stir in vanilla; fold in carrots, next 2 ingredients, and 1 cup toasted pecans. Spoon batter into 3 greased (with shortening) and floured 9-inch round cake pans. Bake at 350°F for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 15 minutes.
Made with grated carrots, pieces of Granny Smith apple, and sweetened coconut, the resulting cake layers are moist, sweet, and soft. They are also tender and delicate, so treat them carefully when removing from your pans. And, can we talk about the garnishes on this classic Southern cake recipe?
Most carrot cake recipes have a yummy cake base and a tangy cream cheese icing. But J. Alexander’s Carrot Cake is soaked in a sweet buttermilk syrup before it is frosted. The result is a carrot cake that never dries out and almost melts in your mouth.
Cream cheese frosting is traditional for carrot cake, and J. Alexander’s Carrot Cake is no different. There’s just something about tangy cream cheese frosting paired with the sweetness of the carrot cake. The texture of the frosting is also soft and pillowy and so perfect with a moist carrot cake.
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