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Home » Type » Desserts » Cakes and Cupcakes » The Best Carrot Cake Recipe (J. Alexander’s Copycat)

The Best Carrot Cake Recipe (J. Alexander’s Copycat)

April 4, 2022 by Faith 46 Comments

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The best Carrot Cake recipe is melt-in-your-mouth moist, light and fluffy, warmly spiced, and perfect topped with a cloud-like canopy of velvety cream cheese frosting. It might not look like anything special, but trust me on this one and make it; get ready to have your mind blown!

close up front view of carrot cake slice on plate

I think it’s time to let you know a dirty little secret. I used to hate carrot cake. There, I said it. 

Actually, it wasn’t the carrot cake I disliked as much as the cream cheese frosting. (Even worse, I know!) For some reason I just couldn’t get on board with cheese in a sweet context.

For as long as I can remember (easily dating back to my Easy Bake Oven days), I made (or helped my mom make) a carrot cake for her birthday.

My mom was never one of those people who liked to switch up her birthday cake. Her favorite cake is carrot and every March that’s what she gets.

My quest for the perfect carrot cake began when I was finally old enough to bake alone. Every year I would diligently make her one, usually with a different recipe I had found. I had hopes of one day seeing what everyone else saw in this renowned dessert! For about 22 years nothing worked.

carrot cake with pineapple

In This Article

  • The Game Changer – J. Alexander’s Carrot Cake
  • Why You’ll Love This Recipe
  • The Best Carrot Cake Recipe
  • Tips
  • Carrot Cake FAQs
  • More Mind-Blowing Cakes to Make
  • The Best Carrot Cake Recipe (J. Alexander’s Copycat)

The Game Changer – J. Alexander’s Carrot Cake

I remember the day I was finally converted. I was in law school at the time, and I was eating lunch out with friends at J. Alexander’s in Tampa. One of my friends ordered carrot cake for dessert and asked me if I wanted to try it. 

I politely declined, giving some silly excuse like I was too full or something. (Like I would ever decline a dessert I liked because I was too full!) Anyway, she insisted, going on and on about how it was the best carrot cake of her life, it was so moist, she’s never had anything like it, etc. I finally obliged her and took a bite, more to get her to stop forcing her cake on me.

My fork sunk into that cake like a hot knife through butter. It was moist, yet fluffy and light at the same time. It had a little crunch from nuts, and a hint of warm cinnamon. And the frosting.  Oh my God. It took the cake.

Since that life-changing day I’ve experimented a lot to try to replicate J. Alexander’s cake. And then I found J. Alexander’s carrot cake recipe on Sun Sentinel! I made a few tweaks and the end result is nothing short of long-awaited carrot cake perfection. And it’s the only recipe I’ll make for mom from now on.

slice of carrot cake with bite on fork

Why You’ll Love This Recipe

  • The smell will hit you first. Warm spices, vanilla, and pure sweet bliss.
  • Then you’ll see the fluffy, cloud-like swirls of velvety cream cheese frosting. Ohhh boy.
  • Finally, you let your fork sink into a slice. If you’re looking for moist carrot cake, you found it. It’s fluffy too! And it’s packed with flavors that come together like a symphony with no one thing overpowering the others.
  • Last but not least, it will stay good in the fridge for up to 1 week! And yes, it’s even better the next day.
j alexander's carrot cake copycat

The Best Carrot Cake Recipe

Friends, for those of you who were looking for the one carrot cake that would make you stop looking for other recipes, you found it. Literally, the best ever carrot cake. Welcome to the best carrot cake recipe of your life.

This was inspired by J. Alexander’s carrot cake recipe, as seen on Sun Sentinel. Of course I put just a few of my own tweaks on it. Trust me and try it. I promise you won’t be disappointed!

Ingredients

Cake Syrup:

cake syrup ingredients
  • Granulated sugar
  • Buttermilk
  • Unsalted butter
  • Vanilla extract

Carrot Cake:

carrot cake ingredients
  • All-purpose flour
  • Baking soda
  • Cinnamon
  • Salt
  • Nutmeg
  • Granulated sugar
  • Eggs
  • Canola oil (or another neutral-flavored oil of your choice)
  • Buttermilk
  • Vanilla extract
  • Crushed pineapple
  • Shredded carrot
  • Shredded sweetened coconut
  • Pecans

Cream Cheese Frosting:

cream cheese frosting ingredients
  • Unsalted butter
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Salt

Step-by-Step Instructions

How to Make Cake Syrup:

how to make cake syrup
  1. Add all ingredients to a medium saucepan over medium heat.
  2. Cook until the sugar is dissolved, stirring occasionally. Let the syrup cool until it reaches room temperature or is just slightly warm.

How to Make Carrot Cake:

how to make carrot cake
  1. Whisk together the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl.
  2. In a separate large bowl, whisk together the sugar, eggs, oil, buttermilk, vanilla, and crushed pineapple (with juices).
  3. Whisk in the shredded carrot.
  4. Add the dry ingredients to the wet and stir just to combine, being careful not to over-mix.
  5. Stir in the coconut and pecans.
  6. Pour the batter into the prepared pan.
  7. Spread the batter out evenly.
  8. Bake until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.

How to Soak and Frost a Cake:

how to soak a cake
  1. While the cake is still hot, poke holes all over the top with a fork or wooden skewer.
  2. Pour the cooled cake syrup over the hot cake.
  3. Let the cake cool to room temperature, and then refrigerate to chill, about 2 hours.
  4. After a couple hours in the fridge, you can see that the cake has absorbed the syrup.
  5. When the cake is almost fully cooled, make the frosting. Add all ingredients to a large bowl.
  6. Use a handheld electric beater to mix until light and fluffy.
  7. Once the cake is cooled, spread the frosting on top.
  8. Before serving, refrigerate for 30 minutes so the frosting can set.
digging into the best carrot cake

How to Store Carrot Cake

You can store this covered with plastic wrap in the fridge for up to 1 week.

carrot cake with cream cheese frosting

Tips

  • Don’t skip the cake syrup. This is the ace-up-our-sleeves that ensures our cake is moist every time. And bonus, it helps the cake taste fresh for longer!
  • If you think you don’t like pineapple in carrot cake, try this recipe. You won’t be able to pull out the flavor of pineapple, but it adds a fruity sweetness with a touch of tang. And it also helps keep our cake moist and tender. It’s a secret ingredient for making the absolute best carrot cake.
  • I know you can buy pre-shredded carrot. But unfortunately, this cake isn’t the place to do it. Only freshly-grated carrot will melt beautifully into this cake the way we want it to.
  • You’ve made it this far! Yes, you really do need to butter and flour the cake pan.
best carrot cake recipe graphic

Carrot Cake FAQs

What is Cake Syrup?

You might have heard of simple syrup, which is a mixture of sugar and water (usually at a 1:1 ratio) that’s brought to a boil to dissolve the sugar.

You can use simple syrup to sweeten drinks or to soak cakes after they’re baked (like poke cake).

Similarly, cake syrup is a sweet syrup that we use to soak cake after it’s baked. It adds a sweet, rich flavor and is the secret trick that keeps our carrot cake moist for days!

If you’re a baker and you’re familiar with enriched dough, you can think of cake syrup, which contains butter and buttermilk, as “enriched” simple syrup.

Think of cake syrup as the ace up your sleeve that transforms this into the best moist carrot cake recipe of your life.

Does Carrot Cake Have Raisins?

The real question is – do you like raisins in your carrot cake? If so, you can add them to this carrot cake recipe! Add 1 cup of raisins along with the coconut and pecans.

Can I Omit the Pineapple in Carrot Cake?

The technical answer is yes, you can omit the pineapple. (If you do so, add the same amount of applesauce instead.)

But I’m telling you, adding pineapple to carrot cake will help yield what you’ll describe as the best carrot cake of your life. You won’t be able to taste the pineapple; it just adds a fruity tang and sweetness.

However, the real magic in adding pineapple to cake is that it’s a natural tenderizer. The pineapple helps make the cake tender and keeps it moist for longer.

the best carrot cake of your life

Can I Use This Recipe to Make Carrot Cake Cupcakes?

Absolutely! This homemade carrot cake recipe make a ton of cupcakes, so it’s perfect for a classroom party or other gathering.

If you make cupcakes, be sure to line the muffin tray with paper liners. Bake them at 325F until a toothpick inserted in the center comes out clean. (Start checking for doneness around 15 minutes.)

How Can I Make a Layer Cake with This Recipe?

You will need either 2 or 3 9-inch round cake pans instead of a 9 by 13-inch pan.

Butter and flour the inside of the cake pans. Line the bottom of the pans with parchment paper that’s been trimmed to fit.

Bake them at 325F until a toothpick inserted in the center comes out clean. (Start checking for doneness around 20 minutes.)

More Mind-Blowing Cakes to Make

  • Chocolate Valentine’s Day Cake for Two
  • Banana Coffee Cake with Brown Sugar Pecan Swirl
  • Chocolate Guinness Cake with Vanilla Bean Cream Cheese Frosting
piece of carrot cake on plate

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I love hearing from you!
Did you make this recipe? Please rate it and leave a comment.
You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
xoxo, Faith

best carrot cake recipe featured image

The Best Carrot Cake Recipe (J. Alexander’s Copycat)

By: Faith Gorsky
The best Carrot Cake recipe is melt-in-your-mouth moist, light and fluffy, warmly spiced, and perfect topped with a cloud-like canopy of velvety cream cheese frosting.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 50 mins
Cool Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 15 servings
Calories 757 kcal

Ingredients
 
 

Cake Syrup:

  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 3/4 cup unsalted butter
  • 1 1/2 teaspoons pure vanilla extract

Carrot Cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 cups granulated sugar
  • 3 large eggs
  • 3/4 cup canola oil
  • 3/4 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 8 ounce can crushed pineapple undrained
  • 2 cups shredded carrots
  • 1 cup shredded sweetened coconut
  • 1 cup pecans chopped, and toasted if desired

Other:

  • Unsalted butter for the pan
  • All-purpose flour for the pan

Cream Cheese Frosting:

  • 3/4 cup unsalted butter at room temperature
  • 8 ounces cream cheese at room temperature
  • 3 cups powdered sugar
  • 1/2 tablespoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions
 

For the Cake Syrup:

  • Add all ingredients to a medium saucepan over medium heat. Cook until the sugar is dissolved, stirring occasionally. Let the syrup cool until it reaches room temperature or is just slightly warm.

For the Cake:

  • Preheat the oven to 325F. Butter and flour the inside of a 9 by 13-inch cake pan.
  • Whisk together the flour, baking soda, cinnamon, salt, and nutmeg in a large bowl. In a separate large bowl, whisk together the sugar, eggs, oil, buttermilk, vanilla, and crushed pineapple (with juices). Whisk in the shredded carrot. Add the dry ingredients to the wet and stir just to combine, being careful not to over-mix. Stir in the coconut and pecans.
  • Pour the batter into the prepared pan and spread it out evenly. Bake until a toothpick inserted in the center comes out clean, about 40 to 50 minutes.
  • While the cake is still hot, poke holes all over the top with a fork or wooden skewer. Pour the cooled cake syrup over the hot cake. Let the cake cool to room temperature, and then refrigerate to chill, about 2 hours.

For the Cream Cheese Frosting:

  • When the cake is almost fully cooled, make the frosting. Add all ingredients to a large bowl. Use a handheld electric beater to mix until light and fluffy.

To Frost the Cake:

  • Once the cake is cooled, spread the frosting on top.
  • Before serving, refrigerate for 30 minutes so the frosting can set.

Faith’s Tips

  • Recipe Inspiration: This was inspired by J. Alexander’s carrot cake recipe, as seen on Sun Sentinel.
  • Recipe Yield and Serving Size: This recipe makes 1 (9 by 13-inch) cake. I usually cut it into 15 pieces (I make 2 cuts the long way and 4 cuts across, which yields 15 slices). It’s a very rich and decadent cake, so feel free to cut the slices smaller if you prefer.
  • Cake Syrup: Don’t skip the cake syrup. This is the ace-up-our-sleeves that ensures our carrot cake is moist every time. And bonus, it helps the cake taste fresh for longer!
  • Pineapple: If you think you don’t like pineapple in carrot cake, try this recipe. You won’t be able to pull out the flavor of pineapple, but it adds a fruity sweetness with a touch of tang. And it also helps keep our cake moist.
  • Shred Fresh Carrots: I know you can buy pre-shredded carrot. But unfortunately, this cake isn’t the place to do it. Only freshly-grated carrot will melt beautifully into this cake the way we want it to.
  • Preparing the Cake Pan: Yes, you really do need to butter and flour the cake pan.
  • Storage: You can store carrot cake covered with plastic wrap in the fridge for up to 1 week.

Nutrition

Nutrition Facts
The Best Carrot Cake Recipe (J. Alexander’s Copycat)
Amount Per Serving
Calories 757 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 20g125%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 17g
Cholesterol 99mg33%
Sodium 415mg18%
Potassium 223mg6%
Carbohydrates 85g28%
Fiber 3g13%
Sugar 69g77%
Protein 6g12%
Vitamin A 3715IU74%
Vitamin C 3mg4%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Best Carrot Cake, Best Carrot Cake Recipe, Carrot Cake, Carrot Cake Recipe, J Alexander’s Carrot Cake
Tried this recipe?Let me know how it was!
moist carrot cake pin

This post was first published on An Edible Mosaic on March 28, 2010. I updated it with more information on April 4, 2022.

Filed Under: Cakes and Cupcakes, Copycat Tagged: Best Carrot Cake, Best Carrot Cake Recipe, Carrot Cake, Carrot Cake Recipe, J Alexander's Carrot Cake

Comments

  1. Sherri says

    March 15, 2023 at 10:51 am

    Hi! I came across your recipe while searching for Firebirds Grill carrot cake which I believe is the best carrot cake and I haven’t tried J.Alexander’s carrot cake because we don’t have the restaurant here so after reading everyone’s comments, it made me want to make it for a friend’s birthday party. I have a question about nutrition facts you shared and it is for the entire cake or by per serving? Thanks for your recipe!! Hope it becomes a hit!!

    Reply
    • Faith says

      March 15, 2023 at 12:38 pm

      Sherri, The nutrition information is for each serving (1/15 of the cake). It’s very rich, but if you want you can cut the slices smaller. I hope you enjoy it if you make it! :)

      Reply
      • Sherri says

        March 19, 2023 at 11:25 pm

        5 stars
        Your carrot cake was a huge hit and loved it including my husband which he proclaimed that your cake beats Firebirds Grill’s carrot cake 👍👍👍

        Thanks for your recipe and so glad I found your site!! 😊

        Reply
  2. Nancy Abraham says

    February 15, 2023 at 7:41 pm

    5 stars
    True, this is the BEST carrot I have ever made! Fantastic beyond belief, soooo moist and tasty. Thank you so much for sharing this exquisite cake. I make cupcakes and they turned out perfect. I will be making these forever. My search is over, this is the BEST!!!!

    Reply
  3. Randy Kirby says

    December 26, 2022 at 10:31 pm

    5 stars
    Fantastic recipe! I did have to make one very important change. The cream cheese icing is too sweet (IMO) with 3 cups of confectioners sugar. I discovered this after mixing, so I added another 8 oz of cream cheese and a little more vanilla. The result was an absolutely perfect icing. Everyone that has tried it has said it was the best they ever had.

    Reply
  4. Gayle says

    November 10, 2022 at 12:20 pm

    Im making the cake in a 11×15 pan. Should I increase the cake ingredients by 1/2? Also should the cake syrup be increased? Thanks!

    Reply
    • Faith says

      November 10, 2022 at 4:02 pm

      Gayle, Yes, I would increase the cake ingredients by 1/2. This amount of cake syrup should be fine for an 11X15 cake. Hope you enjoy it, this is my all-time favorite!

      Reply
  5. Stefanie says

    September 6, 2022 at 8:39 am

    Hi, I was wondering if I should make this cake in a metal pan or glass Pyrex? Thank you

    Reply
    • Faith says

      September 6, 2022 at 12:48 pm

      Stefanie, I developed and tested this recipe in a metal pan. You could also use glass, but it might change the cooking time a bit because metal heats up faster. I hope this helps!

      Reply
  6. Naz says

    April 11, 2022 at 10:04 pm

    5 stars
    This looks amazing, can’t wait to make it! Will it still be fresh if I make it 2 days before serving and just store it in the fridge? Or should I make it the same day I’ll be serving it?

    Reply
    • Faith says

      April 12, 2022 at 6:15 am

      Naz, Thanks so much, I hope you enjoy it! :) This will be fine if you make it 2 days ahead and store it in the fridge.

      Reply
  7. Dean says

    March 30, 2022 at 8:25 am

    5 stars
    Hands down the best carrot cake I’ve ever had !!

    Reply
  8. June Bentley says

    November 10, 2011 at 8:20 pm

    Can’t wait to try this for my husband’s birthday next week. He LOVES J Alexander’s carrot cake. We drove an hour and a half today to eat there so he could have some – and so I could have their grilled chicken salad with champagne dressing – you wouldn’t happen to have that recipe would you? Thanks so much for your efforts. I am sure it will be wonderful.

    Reply
    • admin says

      November 10, 2011 at 9:45 pm

      June, I don’t have the salad recipe but it sounds wonderful! Hope you enjoy the cake, it really is fantastic…and I hope your hubby has a wonderful birthday! Faith

      Reply
  9. Pamela says

    October 1, 2011 at 9:32 am

    I made this last night, and can’t wait to try it! (I’m really, really hoping it’s good, because I had to sub. gluten free flour for a friend, but it still looks light and soft). Anyway, I was at J.Alexander’s recently (thus the sudden urge to make my own carrot cake) and I could have sworn theirs had raisins in it. Don’t really care, but I wondered if raisins changed the cake, if it was a personal preference, or if I’m just misremembering.

    Reply
    • admin says

      October 2, 2011 at 10:20 am

      Hi Pamela, I’m so glad you made the cake! I’ve never tried it with gluten free flour — hope it turns out well! I’ve never found a raisin in carrot cake I got at J. Alexander’s, but you could definitely add some if you want.

      Reply
  10. Zi Bailey says

    July 19, 2011 at 7:34 pm

    5 stars
    This carrot cake recipe is awesome! Never again will I have to purchase a carrot cake from a restaurant in order to experience a well made cake. Many thanks for sharing!!!

    Reply
    • admin says

      July 20, 2011 at 8:01 am

      Zi, Thanks so much, I’m so glad you enjoyed it! :)

      Reply
  11. marla {family fresh cooking} says

    March 31, 2010 at 8:19 pm

    It is way too late for me to be looking at this cake!! It is a very good thing it is not in this house right now ’cause I would be diving in!! You out did yourself here. Carrot cake is my favorite, glad to hear you have become a fan!

    Reply
  12. Talita says

    March 31, 2010 at 4:48 am

    Yummy!! Perfect cake!! Looks soft and so tasty!

    Reply
  13. theUngourmet says

    March 29, 2010 at 11:12 pm

    My husband and I really love carrot cake. He doesn’t like chocolate at all so I make him carrot cake for his birthday sometimes. This looks like a wonderful recipe!

    Reply
  14. Ameena says

    March 29, 2010 at 7:57 pm

    Oh I loved my Easy Bake Oven! This looks like a gorgeous cake and Ali loves carrot cake. Maybe one of these days I will make it for him…if I happen to feel generous! :)

    Reply
  15. Erica says

    March 29, 2010 at 6:22 pm

    That cake looks amazing!I have to make carrot cake at home!

    Reply
  16. sophia says

    March 29, 2010 at 8:14 pm

    This is my mom’s FAVORITE cake! But she doesn’t like the icing, so I always bake for her without. Just like you, she doesn’t like cheese in the sweet context.

    Reply
  17. Catherine says

    March 29, 2010 at 4:46 pm

    This cake looks so beautiful! I love carrot cake and I love the frosting…oh so yummy!
    Happy Monday!

    Reply
  18. Anh says

    March 29, 2010 at 3:38 pm

    Carrot cake is the first cake I learned to bake. I like it, but it’s not my fav. Still, my husband adores it :D

    Reply
  19. Joanne says

    March 29, 2010 at 2:48 pm

    BLASPHEMY. Carrot cake is by far my favorite cake. I even requested it on my birthday last year. And cream cheese frosting? Don’t even get me started. That is my trademark.

    I still haven’t been able to attain the carrot cake of my dreams yet. I’m going to have to give this one a shot. Because it looks like some kind of fabulous.

    Reply
  20. figtreeapps says

    March 29, 2010 at 1:11 pm

    This takes carrot cake to a whole new level..YUM

    Reply
  21. Blond Duck says

    March 29, 2010 at 9:46 am

    My mom loves carrot cake too, but I’ve never been a huge fan.

    Reply
  22. Emily says

    March 29, 2010 at 11:36 am

    Mmmm, I am not always the biggest carrot cake fan but this looks really good! I just want to snag a fingerful of that icing!

    Reply
  23. Dawn (HealthySDLiving) says

    March 29, 2010 at 10:13 am

    My mouth is watering…I love carrot cake! Omg this looks delicious! :)

    Reply
  24. Rosa says

    March 29, 2010 at 7:17 am

    Your carrot cake looks so good! That is a speciality I’ve always loved…

    Cheers,

    Rosa

    Reply
  25. Andrea @ CanYouStayForDinner.com says

    March 29, 2010 at 7:16 am

    Faith I’m so glad you came to your senses and realized carrot cake is the best thing on Earth! Yours looks unbelievably decadent and mouth watering! I am so in love with the inside of that double decker I can hardly take it! Excellent creation, as always, my friend!

    Reply
  26. MaryMoh says

    March 29, 2010 at 5:17 am

    Perfect, healthy dessert…always my favourite.

    Reply
  27. Karine says

    March 29, 2010 at 5:00 am

    Your carrot cake looks amazing!

    I think I started to love carrot cake when I started to make my own. I know I ate carrot muffins or cake when I was a kid, but I don’t remember if I loved it or not.

    Reply
  28. Lorraine @NotQuiteNigella says

    March 29, 2010 at 2:05 am

    Oooh this sounds like a definitely must do! I love stories like this where people love a particular dessert or dish adn they spend ages trying to replicate the recipe and then share it with us so generously! :D

    Reply
  29. Parita says

    March 28, 2010 at 10:07 pm

    Mmmmm cake looks delicious faith! Love the cream cheese on top, mouth watering!

    Reply
  30. Nicole, RD says

    March 28, 2010 at 5:54 pm

    Really? Really?! You didn’t love carrot cake for all those years!? It is hands down my favorite cake (one smart mommy you got!), and I will have to make this sometime soon…for a group! Or else…dangerrrrrrrous!

    Reply
  31. Jessie says

    March 28, 2010 at 5:32 pm

    That’s so funny that you say you didn’t used to like carrot cake because I just did a post about liking foods that I used to not like (well, then end of the post anyway :) ). I’m glad you like carrot cake now. Carrot cake is one of my favorite desserts now, but when I was growing up, vegetables and desserts definitely did not mix! I’m bookmarking this recipe because it just looks so insanely good :)

    Reply
  32. tasteofbeirut says

    March 28, 2010 at 4:49 pm

    Faith

    This is a great carrot cake and if you place a slice in front of me I would devour it in 2 minutes flat!

    Reply
  33. Mimi says

    March 28, 2010 at 5:42 pm

    I’m glad you’ve seen the light. Your Cake looks delicious.
    Mimi

    Reply
  34. Barbara says

    March 28, 2010 at 4:27 pm

    It looks divine, Faith. I’m so glad you persevered!! You have a super recipe that perhaps all non-carrot cake lovers should try.
    I’ve never made one, but I sure have eaten some good ones. I wish my mother was still here…I’d make her your cake for Mother’s Day!

    Reply
  35. Krista says

    March 28, 2010 at 1:38 pm

    Faith, that cake look positively lush…..

    Reply
  36. Heavenly Housewife says

    March 28, 2010 at 12:20 pm

    Ha, glad you came over to the dark side, where carrot cake is king daaaaaahling :D
    *kisses* HH

    Reply
  37. sugar plum says

    March 28, 2010 at 10:19 am

    Oh i sure do love ur orange cake…way way too muc….coz of the stori that gave birth to this one…maybe if ur in Florida again u could tell ’em ur story and they’ll love it so muc that they’ll part with their secret recipe:-)))
    But maybe theres really no need too coz u have a super version here:-))))

    Reply
  38. chaya says

    March 28, 2010 at 9:20 am

    Yummy. Carrot cake. I love when you can see the orange specks from the carrot peeking through. This is one good looking cake. Sure it tastes even better than it looks….

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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