J Alexanders Copycat Recipes

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J. ALEXANDER'S CARROT CAKE



J. Alexander's Carrot Cake image

This copycat version of J. Alexander's Carrot Cake is every bit as perfect as the original: full of carrots, pineapple and coconut, and soaked with a buttermilk syrup for a melt-in-your-mouth slice of cake.

Provided by Jamie Lothridge

Categories     Cake

Time 3h

Number Of Ingredients 20

2 cups all-purpose flour
1 tablespoon baking soda
1 tablespoon cinnamon
2 cups sugar
¼ teaspoon salt
3 large eggs
¾ cup canola oil, plus more for pan
¾ cup buttermilk
2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, drained
2 cups julienne carrots
3 ounces shredded coconut, about 1 cup
1 cup pecan pieces
1 cup sugar
1/2 cup buttermilk
6 ounces (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
6 ounces (1 1/2 sticks) unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups confectioners' sugar

Steps:

  • Generously grease a 9x13-inch cake pan, set aside. Preheat oven to 325 degrees. Mix flour, baking soda, cinnamon, sugar and salt in a large mixing bowl.
  • Mix remaining cake ingredients in a separate medium bowl. Combine the wet ingredients with the flour mixture, mixing well.
  • Transfer batter to prepared pan. Bake approximately 45-50 minutes or until a toothpick inserted in the center comes out clean. Cake should be 1 ½-inch thick.
  • While the cake is still hot, poke holes all over the top with a large fork. Pour the Cake syrup over the top, allowing cake to soak up the syrup. Refrigerate cake until completely cool.
  • Frost with Cream cheese frosting. Refrigerate cake to let frosting set.
  • Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved.
  • Using the bowl of an electric mixer fitted with a paddle attachment on medium speed, combine ingredients, mixing until smooth and free of lumps.

SPINACH DIP (A.K.A. J ALEXANDERS) RECIPE - (3.7/5)



Spinach Dip (a.k.a. J Alexanders) Recipe - (3.7/5) image

Provided by á-4527

Number Of Ingredients 13

1 (5-ounce) package frozen creamed spinach, finely chopped then cooked
1/2 teaspoon olive oil
2 tablespoons butter
2 tablespoons flour
1/4 fine diced onion
1 (4-ounce) can green chilis
1/2 pint heavy whipping cream
1 (32-ounce) package (1 pound) Velveeta Mexican Cheese
1 1/2 ounce cream cheese
1 teaspoon salt
2 teaspoons pepper
1 tablespoon sugar
1/2 cup fresh cilantro

Steps:

  • Add olive oil to saucepan and cook spinach over high heat until wilted as directed on package. Set aside. In medium saucepan, heat butter, add onion. Cook until clear. Add flour, stirring constantly until a roux forms. Add spinach and green chilis. Cook and stir until well mixed. Add cream and cook until it boils. Reduce heat and gradually add cream cheese and velveeta cheese until melted. Stir in salt, pepper, cilantro, and sugar. Serve right away with chips.

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