Recipe by Courtly
I love Cracker Barrel! Here's a copycat recipe for their yummy carrot cake :]
Top Review by Lisa M.
Wonderful!!!!! I followed recipe exactly as given. I think this is better than Cracker Barrel. I keep my cake in the fridge so it stays cool and moist longer. Made this for Labor Day get together, made another the next Sunday.This recipe is definitely a keeper.Thanks to whomever placed this online. Lisa K.
- 177.44 ml finely chopped english walnuts
- 473.18 ml finely shredded carrots
- 236.59 ml crushed pineapple (8oz can with juice)
- 118.29 ml finely shredded coconut
- 118.29 ml raisins, that have been soaked in water until plump and then drained
- 295.73 ml vegetable oil
- 354.88 ml sugar
- 118.29 ml brown sugar
- 3 eggs
- 709.77 ml flour
- 9.85 ml baking powder
- 9.85 ml baking soda
- 9.85 ml vanilla
- 9.85 ml ground cinnamon
- 4.92 ml ground nutmeg
- 2.46 ml ground cloves
- 2.46 ml salt
- cream cheese frosting
- 226.79 g cream cheese
- 118.29 ml butter, room temperature
- 4.92 ml vanilla
- 473.18 ml powdered sugar
- 118.29 ml chopped pecans (to garnish)
Directions See How It's Made
- 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 minute Test with toothpick for doneness. When cool frost with 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.