Cracker Barrel Old Country Store Carrot Cake Recipe

Name: Cracker Barrel Old Country Store Carrot Cake
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: Serves 1 or more
Ingredients: English Walnuts; 2 cups grated carrots; Crushed Pineapple; Coconut; Raisins; 3/4 cup vegetable oil; Sugar; 1 cup packed brown sugar; 3 large eggs; 2 1/2 cups all-purpose flour; 1 teaspoon baking powder; 2 teaspoons baking soda; Vanilla; Ground Cinnamon; Ground Nutmeg; Ground Cloves; 1/2 teaspoon salt; Cream Cheese Frosting; 8 ounces cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 3 cups powdered sugar; Pecans

Craving that delicious Cracker Barrel carrot cake? This copycat recipe lets you recreate the magic at home! Get ready for moist, spiced carrot cake bursting with flavor and topped with creamy cream cheese frosting. A perfect dessert for any occasion.

Prep Time 25 mins

Cook Time 70 mins

Calories 411 kcal

Protein 8g

Rating 4.8 (5 Reviews)

Cracker Barrel Old Country Store Carrot Cake

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cracker Barrel Old Country Store Carrot Cake

English Walnuts
2 cups grated carrots
Crushed Pineapple
Coconut
Raisins
3/4 cup vegetable oil
Sugar
1 cup packed brown sugar
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Vanilla
Ground Cinnamon
Ground Nutmeg
Ground Cloves
1/2 teaspoon salt
Cream Cheese Frosting
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
Pecans

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How to Make Cracker Barrel Old Country Store Carrot Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Grate carrots and finely chop pecans (or walnuts). Stir into the batter along with the shredded coconut.
Pour batter evenly into the prepared pans.
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
While cakes are cooling, prepare the cream cheese frosting: Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Once cakes are completely cool, frost the top of one layer with half the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.