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Recipe: Cracker Barrel Old Country Store Carrot Cake
Similar Categories: Cracker, Barrel, Old, Country, Store, Carrot, Cake
Cracker Barrel Old Country Store Carrot Cake (copycat)
3/4 cup finely chopped english walnuts
2 cups finely shredded carrots
8 oz. can crushed pineapple, with juice
1/2 cup finely shredded coconut
1/2 cup raisins that have been soaked in water until plump and then
drained
1-1/4 cups oil
1-1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
Mix together flour, baking powder, baking soda, salt, cinnamon,
nutmeg cloves; set aside. In a large bowl mix with oil, sugars,
vanilla and eggs until smooth and fluffy with mixer. Add pineapple,
walnuts, coconut, carrots and raisins and blend well. Gradually add
flour mixture one half at a time until blended through. Pour batter
into a greased and floured 9X13 inch pan and bake at 350 for about 40-
50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting (below).
Cream Cheese Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla
and a little powdered sugar at a timeuntil all has blend well. Turn
mixer on high and beat until frosting is light and fluffy. Spread
frosting over the cooled cake and sprinkle with pecans.
3/4 cup finely chopped english walnuts
2 cups finely shredded carrots
8 oz. can crushed pineapple, with juice
1/2 cup finely shredded coconut
1/2 cup raisins that have been soaked in water until plump and then
drained
1-1/4 cups oil
1-1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. vanilla
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
Mix together flour, baking powder, baking soda, salt, cinnamon,
nutmeg cloves; set aside. In a large bowl mix with oil, sugars,
vanilla and eggs until smooth and fluffy with mixer. Add pineapple,
walnuts, coconut, carrots and raisins and blend well. Gradually add
flour mixture one half at a time until blended through. Pour batter
into a greased and floured 9X13 inch pan and bake at 350 for about 40-
50 minutes. Test with toothpick for doneness. When cool frost with
cream cheese frosting (below).
Cream Cheese Frosting:
8 oz. cream cheese, softened
1 stick butter, softened
1 tsp. vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla
and a little powdered sugar at a timeuntil all has 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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Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Cracker, Barrel, Old, Country, Store, Carrot, Cake
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