3 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
2 tsp. vanilla
2 cups finely shredded carrots
1 cup crushed pineapple (one 8 oz can with juice)
3/4 cup finely chopped English walnuts
1/2 cup finely shredded coconut
1/2 cup raisins (soaked in water until plump and
Cream Cheese Frosting (recipe follows)
1/2 cup chopped pecans (for garnish)
Cracker Barrel Carrot Cake
Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.
Mix together dry ingredients and set aside.
In large bowl mix with beater mix oil, sugars, eggs and vanilla until smooth and fluffy. Stir in
carrots, pineapple, walnuts, coconut and raisins and combine well. Gradually add dry
ingredients half at a time until blended through. Pour batter into prepared pan.
Bake at 350 degrees F for about 40-50 minutes (do the toothpick test). Set cake in pan on wire
rack to cool.
When cool, frost with Cream Cheese Frosting and sprinkle with pecans.