Delicious Cracker Barrel Carrot Cake Recipe

If you’re a fan of moist and flavorful carrot cake, you will absolutely love this Cracker Barrel Carrot Cake recipe. This old fashioned carrot cake is a perfect blend of ingredients including pineapple, coconut, walnuts, raisins, and a heavenly cream cheese frosting. It’s guaranteed to become a new favorite dessert in your home.

Table of Contents

1. Carrot Cake Origins
2. How to Shred Carrots for a Cake
3. Ingredients for Homemade Carrot Cake
4. Step-by-Step Guide to Making Cracker Barrel Carrot Cake
5. Tips for Storage

Carrot Cake Origins

Carrot cake has its roots in Europe, with carrot puddings being enjoyed during the Middle Ages. Carrots were often used as a substitute for expensive sweeteners, providing flavor and moisture to cakes. Today, carrots remain a crucial ingredient in this delectable cake.

How to Shred Carrots for a Cake

Carrots add both moisture and nutrients to cakes. To shred carrots for your cake, use a grater or a food processor. Opt for thick carrots with uncracked skin for easier shredding. Remember to peel the carrots before shredding for a smoother texture.

Ingredients for Homemade Carrot Cake

This carrot cake recipe boasts a delightful medley of flavors. Here’s what you’ll need:

• English Walnuts
• Carrots
• Crushed Pineapple
• Shredded Coconut
• Raisins
• Vegetable Oil
• Sugar
• Brown Sugar
• Eggs
• All-Purpose Flour
• Baking Powder
• Baking Soda
• Vanilla
• Cinnamon
• Nutmeg
• Cloves
• Salt

Step-by-Step Guide to Making Cracker Barrel Carrot Cake

1. In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
2. In another mixing bowl, combine the vegetable oil, sugars, vanilla, and eggs until fluffy and well-blended.
3. Add the crushed pineapple, walnuts, coconut, carrots, and raisins to the wet ingredients and blend together.
4. Gradually add the dry ingredients to the wet mixture, stirring until thoroughly combined.
5. Pour the batter into a greased and floured 9×13 inch cake pan and bake at 350°F for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the cream cheese frosting.
7. Using an electric mixer, beat the cream cheese and butter on high speed until light and fluffy.
8. Reduce the mixer’s speed to low and add the vanilla and powdered sugar gradually, mixing until fully incorporated.
9. Turn the mixer to medium-high speed and continue beating the frosting until it reaches a light and fluffy consistency.
10. Once the cake has cooled, frost it with the cream cheese frosting, generously sprinkling chopped pecans over the top for added crunch.

Tips for Storage

To keep carrot cake with cream cheese frosting fresh, store it covered in the refrigerator for up to 4 days. Avoid leaving cream cheese and butter at room temperature for too long, as they can spoil. If you’d like to freeze the cake, harden the frosting by placing it in the freezer for about an hour before wrapping the cake in plastic wrap. This will help prevent the frosting from sticking. The cake can be frozen for up to 3 months, and should be thawed in the fridge overnight.

Source: Cracker Barrel Carrot Cake