Cracker Barrel Carrot Cake

By augusj

Ingredients

• 3/4 cup finely chopped English Walnuts
• 2 cups finely shredded Carrots
• 1/2 cup finely shredded Coconut
• 1 cup crushed Pineapple (8ounce can with juice)
• 1/2 cup Raisins that have been soaked in water until plump and then drained
• 1 1/4 cup Vegetable Oil
• 1 1/2 cup Sugar
• 1/2 cup Brown sugar
• 2 Eggs
• 1 cup Flour
• 2 tsps Baking Powder
• 2 tsps Baking Soda
• 2 tsps Vanilla Extract
• 2 tsps Ground Cinnamon
• 1 tsp Ground Cloves
• 1/2 tsp Salt
• Cream cheese frosting
• 8 ounce Cream Cheese, softened
• 1 stick of Butter, softened
• 1 tsp Vanilla
• 2 cup Powdered Sugar
• 1/2 cup chopped Pecans for garnish

Preparation

Step 1

Mix together flour, baking powder, baking soda, salt and spices, set aside.

In large bowl, with electric mixer, beat together oil, sugars, vanilla and eggs until smooth and fluffy.

Add pineapple, walnuts, coconut, carrots and raisins and blend well.

Gradually add dry ingredients half at a time until blended through.

Pour batter into a greased and floured 9x13 inch pan and bake at 350 for 40-45 minutes.

When cool, frost with cream cheese frosting.


Cream cheese frosting:


Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle with pecans.