Make your own copycat Cracker Barrel Carrot Cake with cream cheese frosting at home. This moist and delicious carrot cake is made with pineapple, coconut, walnuts, and raisins.
1/2cupraisins that have been soaked in water until plump and then drained
1 1/4cup vegetable oil
1 1/2cupsugar
1/2cupbrown sugar
3eggs
3cupsall-purpose flour
2teaspoonsbaking powder
2teaspoonsbaking soda
2teaspoonsvanilla
2teaspoonsground cinnamon
1teaspoonground nutmeg
1/2teaspoonground cloves
1/2teaspoonsalt
Cream Cheese Frosting
8ouncescream cheese
4ouncesbutterat room temperature
1teaspoonvanilla
2cupspowdered sugar
1/2cupchopped pecansfor garnish
Instructions
For the Cake
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture half at a time until blended through.
Pour batter into a greased and floured 9x13 inch pan and bake at 350 degrees for about 40-50 minutes. Test with a toothpick for doneness. When cool, frost with cream cheese frosting.
For the Cream Cheese Frosting
Blend cream cheese and butter until light and fluffy. Add vanilla and a little of the powdered sugar at a time until all has been blended well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
Recipe Tips
Do not drain the pineapple juice from the crushed pineapple. The juice keeps the cake nice and moist.
When preparing the raisins, make sure you soak in water until plump. You DO want to drain the water out of the raisins before adding to the mixture.
After spreading the cream cheese frosting on top, add some crushed pecans for an added crunch.