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

FAQs

What is the green ingredient in carrot cake? ›

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

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

The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface.

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

Well, you have yourself a really yummy carrot cake, and in my mind, that qualifies as a culinary masterpiece. Now, before we go much further, someone is bound to make a snarky comment about the “black spots” in the cake. THOSE ARE WALNUTS.

If it is a recipe that you have baked successfully before then it is likely that the bicarbonate of soda was not mixed into the cake batter properly. If this is the case then make sure the dry ingredients are either sifted or whisked together thoroughly before the carrot and liquid ingredients are added.

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.

Now, traditional carrot cakes, while they may SEEM healthy, can actually lean more on the unhealthy side. Why? Because traditional carrot cakes are loaded with sugar, butter, and flour, making them taste delicious, but leaving us feeling tired and lethargic.

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.)

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).

Why is my carrot cake not fluffy? ›

The key to a soft and fluffy carrot cake is to have the carrots bake into the crumb. If you coarsely grate the carrots, then they will not bake as quickly and will stay as threads through the cake which can get stuck in your teeth. For maximum flavor and the best texture, you'll need to grate them finely.

It is a carrot cake, after all. Pecans and Raisins: These add texture, but they are optional. Reading through the comment section, it is clear that some people love nuts and raisins in carrot cake, while others cannot stand them.

Carrot cake is thought to have originated in England where housewives used sweet products (e.g carrots) to naturally sweeten their confections during World War II.

A favorite from many years ago, named after Amy's son Jake. It's a pillowy, heavenly angel food cake made with fresh egg whites, cane sugar, a little flour, and lots of vanilla extract and beans.

Aside from candied cherries, some Christmas cake recipes call for angelica for green colour. Coins were also occasionally added to Christmas cakes as well as Christmas puddings as good luck touch pieces.

Paradise Green Candied Cherries–also known as Glace Green Cherries–have been a part of candied fruit recipes for generations. Green candied cherries are sweet and chewy, and complement red candied cherries in a variety of recipes, making for a more colorful and tasty baked treat.