Post by chief_cook2 on Oct 13, 2005 8:59:27 GMT -6
Cracker Barrel Old Country Store Carrot Cake
Notes: Rounding out our recent mission at the Cracker Barrel, Judy Chatham came up with their wonderful Carrot Cake.
Ingredients: 3/4 C Finely chopped English walnuts 2 C Finely shredded carrots 1C Crushed pineapple (8oz can with juice) 1/2 C Finely shredded coconut 1/2 C Raisins that have been soaked in water until plump and then drained 1 1/4 C Vegetable oil 1 1/2 C Sugar 1/2 C Brown sugar 3 Eggs 3 C Flour 2 tsp Baking powder 2 tsp Baking soda 2 tsp Vanilla 2 tsp Ground cinnamon 1 tsp Ground nutmeg 1/2 tsp Ground cloves 1/2 tsp Salt
Preparation: Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture a half at a time until blended through.
Pour batter into a greased and floured 9"x13" pan and bake at 350 for about 40-50 min. Test with toothpick for doneness. When cool frost with cream cheese frosting.
Cream Cheese Frosting
1 8oz Cream cheese 1 Stick of butter room temperature 1 tsp vanilla 2 C Powder sugar 1/2 C Chopped pecans for garnish
Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder sugar at a time until all has been blend well. Turn mixer on high and beat until frosting is light and fluffy. Spread frosting over the cooled cake and sprinkle with pecans.
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