Cracker Barrel Carrot Cake

Cracker Barrel makes this cake special by adding several ingredients you wouldn't find in an ordinary carrot cake.

INGREDIENTS | YIELDS 1 SHEET CAKE

  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1¼ cups vegetable oil
  • 1½ cups sugar
  • ½ cup brown sugar
  • 2 teaspoons vanilla
  • 3 eggs
  • 1 cup crushed pineapple
  • ¾ cup finely chopped walnuts
  • ½ cup shredded coconut
  • 2 cups shredded carrots
  • ½ cup raisins

Cream Cheese Frosting

  • 8 ounces cream cheese
  • ½ cup room-temperature butter
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • ½ cup chopped pecans, for garnish
  1. Preheat the oven to 350°F.

  2. Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

  3. In a large bowl, using a beater, mix the oil, sugars, vanilla, and eggs until smooth and fluffy. Add the pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add the flour mixture half at a time until blended through.

  4. Pour the batter into a greased and floured 9″ × 13″ pan and bake for about 40–50 minutes. Test with toothpick for doneness.

  5. To make the frosting, blend the cream cheese and butter until it is light and fluffy. Add the vanilla and a little powdered sugar at a time until all has been well blended. Turn the mixer on high and beat until frosting is light and fluffy.

  6. Spread the frosting over the cooled cake and sprinkle with pecans

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