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Cracker Barrel Old Country Store's Carrot Cake
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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3/4 cup finely-chopped English walnuts
2 cups finely-shredded carrots
1 cup crushed pineapple (8 oz can) -- with juice
1/2 cup finely-shredded coconut
1/2 cup raisins -- soaked in water
until plump, and then drained
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
3 cup flour
2 teaspoon baking powder
2 teaspoon baking soda
2 teaspoon vanilla
2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 8 ounces cream cheese
1 stick butter -- room temperature
1 teaspoon vanilla
2 cups powder sugar
1/2 cup chopped pecans -- for garnish

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, raisins and blend
well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9- by 13-inch pan and bake at 350
degrees for about 40 to 50 minutes. Test with toothpick for doneness.
When cool frost with cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and
fluffy. Add vanilla and a little 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

This recipe yields ?? servings.

© 2008
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