Copycat Cracker Barrel Carrot Cake
User Reviews
5
Copycat Cracker Barrel Carrot Cake
Description
This carrot cake includes typical warm spices like cinnamon, nutmeg, and cloves, combined with grated carrots, crushed pineapple including its juice for moistness, finely shredded coconut, soaked raisins, and English walnuts. The batter is blended carefully and baked until a toothpick inserted comes out clean, indicating a moist but fully cooked interior.
It is topped with a softly whipped cream cheese frosting, made by blending cream cheese and butter before folding in powdered sugar and vanilla. Chopped pecans on top add a crunchy contrast. The use of pineapple juice in the batter preserves moisture, while soaking raisins rehydrates them to prevent dryness.
For best results, ensure pineapple juice is included and raisins drained after soaking. Garnishing with pecans enhances the texture of the finished cake.
Ingredients
Cake ingredients
- 3/4 cup walnuts English variety, finely chopped
- 2 cups carrot finely shredded
- 8 ounces pineapple do not drain, crushed
- 1/2 cup coconut finely shredded
- 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
- 3 egg
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese
- 4 ounces butter at room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/2 cup pecans for garnish, chopped
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.
Notes
- Include pineapple juice by using undrained crushed pineapple to keep cake moist.
- Soak raisins in water until they plump, then drain before adding to batter to avoid excess moisture.
- After frosting, sprinkle chopped pecans for added crunch and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 222mg | 9% |
| Potassium | 182mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 2060IU | 41% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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