Cracker Barrel Old Country Store Carrot Cake Recipe

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

How to Make Cracker Barrel Old Country Store Carrot Cake

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