Cracker Barrel Old Country Store Carrot Cake

January 20, 2021  Online Recipe Guide Avatar
Description Rounding out our recent mission at the Cracker Barrel, Judy Chatham came up with their wonderful Carrot Cake.
At a glance
Copykat Recipe
3/4 C Finely chopped English walnuts
2 C Finely shredded carrots
1C Crushed pineapple (8oz can with juice)
1/2 C Finely shredded coconut
1/2 C Raisins that have been soaked in water until plump and then drained
1 1/4 C Vegetable oil
1 1/2 C Sugar
1/2 C Brown sugar
3 Eggs
3 C 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 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, and 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

1 8oz Cream cheese
1 Stick of butter room temperature
1 tsp vanilla
2 C Powder sugar
1/2 C Chopped pecans for garnish

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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