Cake, Cracker Barrel Carrot

By fireandfrost

Ingredients

• 3/4 C Finely chopped English walnuts
• 2 C Finely shredded carrots
• 1 C 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
• Cream Cheese Frosting
• 1 8oz Cream cheese
• 1 Stick of butter room temperature
• 1 tsp vanilla
• 2 to 3 C Powder sugar
• 1/2 C Chopped pecans for garnish

Preparation

Step 1

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

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.