Copycat Cracker Barrel Carrot Cake

An incredibly moist, flavor-packed carrot cake with pineapple, coconut, walnuts, and raisins, topped with creamy cream cheese frosting and it is just like tje one served at Cracker Barrel Old Country Store.

👥 24 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Stephanie Manley📖 copykat

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
pan

📝 Preparation Steps

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.

baking powder2 teaspoonsbaking soda2 teaspoonsground cinnamon2 teaspoonsground nutmeg1 teaspoonvanilla1 teaspooneggs3

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.

cream cheese8 ounces

For the Cream Cheese Frosting

cream cheese8 ounces

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.

cream cheese8 ouncesbutter (at room temperature)4 ouncesvanilla1 teaspoonpowdered sugar2 cups

Nutrition Facts

calories

318 kcal

fat Content

14 g

serving Size

1 serving

fiber Content

1 g

sugar Content

29 g

sodium Content

222 mg

protein Content

4 g

cholesterol Content

41 mg

carbohydrate Content

45 g

saturated Fat Content

6 g

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