Cracker barrel Carrot Cake
Ingredients
- 3/4 cup Finely Chopped English Walnuts
- 2 Cups Finely Shredded Carrots
- 1 Cup Crushed Pineapple (8oz can with juice)
- 1/2 Cup Finely Shredded Coconut
- 1/2 Cup Raisins, soaked in water until plump and then drained
- 1 1/4 Cups Vegetable Oil
- 1 1/2 Cups Sugar
- 1/2 Cup Brown Sugar
- 3 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
- FOR THE FROSTING: (see instructions)
Directions
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and 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 minute Test with toothpick for doneness. When cool frost with cream cheese frosting.
FOR THE FROSTING
Blend 8 ounces of cream cheese and 1/2 a cup room temperature butter until light and fluffy. Add 1 teaspoon vanilla and a little powder sugar at a time until you have used 2 cups of powdered sugar, blending very well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with about 1/2 cup of chopped pecans (optional) for garnish.
