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cracker barrel carrot cake recipe

Cracker Barrel Carrot Cake Revipe

There's just something about the Cracker Barrel's Carrot Cake that keeps cake lovers (like me!) coming back for more.
You can make this at home by following a simple recipe that captures all the warm spices and moist texture.
I always add pineapple and coconut to mine because it gives the cake an extra layer of moistness and flavor.
A key trick is to use an electric mixer to beat the cream cheese and butter frosting until it's light and fluffy.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12
Ingredients
  
  • 2 cups All-Purpose Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cloves
  • 1 cup Vegetable Oil
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 4 Eggs
  • 1 tsp Vanilla Extract
  • 1 cup Crushed Pineapple drained
  • 1 cup Walnuts chopped
  • 1 cup Shredded Coconut
  • 3 cups Carrots grated
Instructions
 
  • Preheat your oven to 350°F and grease a 9x13 inch baking pan or line it with parchment paper.
  • Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a medium bowl.
  • Set aside.
  • In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and fluffy.
  • Add the flour mixture gradually, mixing just until combined.
  • Don't overbeat.
  • Fold in the grated carrots, crushed pineapple, chopped walnuts, and shredded coconut until well incorporated.
  • Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  • Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool completely on a wire rack before frosting with your favorite cream cheese frosting.
  • Serve and enjoy!
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