Cracker Barrel Carrot Cake

Course : Cakes
Serves: 4
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3/4 Cup English walnuts Finely chopped
2 Cups carrots Finely shredded
1 Cup pineapple Crushed (8 oz can with juice)
1/2 Cup coconut Finely shredded
1/2 Cup Raisins
1 1/4 Cup Vegetable oil
1 1/2 Cup Sugar
1/2 Cup Brown sugar
3 large Eggs
3 Cups Flour
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Vanilla
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt
8 ounces Cream cheese
1 Stick butter room temp.
1 teaspoon vanilla
2 Cups Powder sugar
1/2 Cup pecans Chopped for garnish

Preparation / Directions:

Soak raisins in water until plump; drain. Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy.Add pineapple, walnuts, coconut,carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting. Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.

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