Wednesday, May 16, 2012

Pineapple Carrot Cake

Randal loves carrot cake, but he is so fussy about it. I can't count the number of times I have made a carrot cake just for him to look at it and immediately decide it's not the kind he likes.  His ultimate cake is from a restaurant called  J. Alexander's, that cake is so moist and so rich that I can barely eat a bite of it, but it has become the cake that Randal judges all others by.  I had just about given up trying to make something that he would like, I even found a copycat recipe for the J. Alexander's cake but that didn't turn out right either.

Over the last couple of days I actually made 3 different carrot cake recipes, the J. Alexander's copycat recipe, this pineapple carrot cake from The Cooking Photographer and a carrot cake cupcake recipe.  Randal's boss had asked me to make a carrot cake for his family, so I was testing out recipies and really wasn't even trying to create a cake that Randal would love, but out of the 3 recipes I actually managed to bake Randal's perfect carrot cake.  I think the secret to this cake is the hot buttery glaze that you pour over the warm cake.


2 cups all purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup oil
3/4 cup buttermilk
2 cups Sugar
2 teaspoon vanilla
1 8 oz. can of crushed pineapple
2 cups shredded carrot
1 cup flaked coconut
1 cup chopped walnuts

Glaze:
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 stick unsalted butter
1 tablespoon corn syrup
1 teaspoon vanilla

Cream cheese frosting:
1 stick unsalted butter
1 8oz. package cream cheese
Seeds from 1 plumped vanilla bean (vanilla beans plumped in rum for at least 2 weeks)
2 cups icing sugar

In a medium bowl combine the flour, baking soda, cinnamon and salt.

In a small bowl mix the eggs, buttermilk, sugar and vanilla. 

Pour the wet ingredients into the dry ingredients, add in the pineapple, coconut, carrot and walnuts and mix well. Pour into a greased 9 x 13 cake pan and bake at 350 degrees for 50 to 60 minutes.

To make the glaze combine all ingredients in a medium pan and bring to a boil, and let boil for a minute or two.  Pour over the cooked cake when still warm, cool completely before frosting.

To make the cream cheese frosting in the bowl of an electric mixer beat the butter and cream cheese until smooth. Add the vanilla and icing sugar and beat for 3 minutes, until thick and fluffy.


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8 comments:

Mary said...

Hi Sarah. I work with Randal. I sampled the carrot cake and it is the BEST carrot cake I have had in a very long time. I love carrot cake but most of them are just ok, certainly not worth the calories. I feel if you are going to splurge on dessert, you should REALLY enjoy it and I certainly enjoyed this cake. I will download your recipe and take it to my next small group Bible study. I am sure they will rave about it also.

Rick Drosche said...

Randal once again brought in your samples. I tried the carrot cake cupcake and told him is was very, very good. Then he said to try this cake. Upon picking it up, I knew is was going to be most moist. My first bite was that I'd found the best carrot cake ever made. My mouth continues to water, just thinking about it. Thanks, Rick.

Recipes We Love said...

This sounds really good. I just love carrot cake!

Dana said...

Hi Sarah,

I can't wait to try this recipe. My question is, what type of rum did you use to soak the vanilla beans?

Thank you!

Dana

Stacia said...

Will this recipe yield (2) 9 in cakes?

Anonymous said...

Hi Sarah,
Like Randall, I too judge all carrot cakes by the ultimate tasting J Alexander's carrot cake! I have experimented for awhile now, and still hadn't mastered it. A waitress told me that it had Karo in it, so today I made your recipe. I can tell from looking at it, that it is going to be "the recipe," or at least very close! I cannot wait to try it tonight for dessert. Thank you. Emily

Melody Lovvorn said...

If you don't have time to soak the vanilla beans in rum for two weeks, what would you recommend as a substitute? Could you add a tablespoon of rum in the cake or the glaze?

Sarah said...

Just scrape out a regular vanilla bean. Or use vanilla extract.