Cracker Barrel Carrot Cake
If you like a moist and flavorful carrot cake, you will love this Cracker Barrel Carrot Confection recipe. This old fashioned carrot confection with pineapple, coconut, walnuts, raisins, and surf cheese frosting is divine. This will be a new favorite dessert in your home.
Copycat Cracker Barrel Carrot Cake
If you like a traditional carrot confection recipe, you will love this copycat Cracker Barrel Old Country Store Carrot Cake. It’s made with a surf cheese frosting that is divine. This will be a new favorite dessert for your family and your go-to homemade carrot confection recipe.
Carrot confection is exactly what you think it is — carrots incorporated in a thrash with a delightful surf cheese frosting. But Cracker Barrel Carrot Confection is so much more. This 5-star recipe is a carrot confection with pineapple, shredded coconut, and raisins (among other ingredients). It may be ingredient-intensive, but don’t let that put you off – the results are well worth it. This recipe makes a moist and mythological carrot sheet cake.
Where Does Carrot Confection Come From?
If you ask historians about carrot cake, they will tell you it was derived from carrot puddings that were enjoyed by Europeans in the Middle Ages. The inclusion of carrots is thought to have been a unconfined substitute for sugar and other sweeteners that were too expensive for some or just nonflexible to find. Today carrots are still the main ingredient in this succulent cake.
How to Shred Carrots for a Cake
Carrots add moisture to cakes and moreover infuse them with widow nutrients. Carrots can be shredded with a grater or in a supplies processor. If you are using a hand grater, pick thick carrots that have skin that is self-ruling of cracks. The thicker the carrots, the easier they will be to shred. You can shred the carrots and refrigerate them until needed.
Should I peel carrots for carrot cake? Yes, the preferably you grate the carrots, the increasingly evenly they will be distributed throughout the confection for a perfect texture, and the increasingly evenly the confection will bake. It’s easier to grate the carrots finely if you peel them first.
This carrot confection moreover has crushed pineapples, shredded coconut, and raisins (among other ingredients). It may be ingredient intensive but the results are worth it.
Ingredients for Homemade Carrot Cake
You will love the flavors in this succulent carrot confection recipe. This moreover makes a wonderful confection to share at a party or plane as a gift.
Here’s what you need to make the weightier carrot cake:
- 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
How to Make Cracker Barrel Carrot Cake
- In a large trencher mix the flour, sultry powder, sultry soda, cinnamon, nutmeg, cloves, and salt.
- In flipside mixing bowl, mix together the vegetable oil, sugars, vanilla, and eggs until fluffy.
- Add pineapple, walnuts, coconut, carrots, and raisins and blend.
- Gradually add the dry ingredients to the wet.
- Pour the thrash into the sultry pan and torch at 350°F for 40 to 50 minutes.
- While the confection is baking, prepare the surf cheese frosting.
- Use an electric mixer on upper speed to mix surf cheese and butter until light and fluffy.
- Reduce the mixer speed to low and add vanilla and a little powdered sugar at a time until all has been composite well.
- Turn the mixer to medium-high speed and write-up until the frosting is light and fluffy.
- Once the confection is tomfool frost the confection with the the surf cheese frosting.
- Sprinkle chopped pecans over frosting.
Recipe Notes
- Do not phlebotomize the pineapple juice from the crushed pineapple. The juice keeps the confection nice and moist.
- When preparing the raisins, make sure you soak in water until plump. You DO want to phlebotomize the water out of the raisins surpassing subtracting to the mixture.
- After spreading the surf cheese frosting on top, add some crushed pecans for an widow crunch.
- You can make carrot confection cupcakes instead of a full-sized cake. Reduce the sultry time to well-nigh 25 minutes, or until done.
How to Store Carrot Cake
Carrot confection with surf cheese frosting should be covered and stored in the refrigerator for up to 4 days. Surf cheese and butter can spoil if left out at room temperature for extended periods of time.
This Cracker Barrel carrot confection freezes very well. Place the confection on a freezer-safe tray or plate and freeze for well-nigh an hour to harden the frosting. This step helps prevent the frosting from sticking to the wrap. Once the frosting is firm, remove it from the freezer.
Wrap the confection (or confection slices, if you’re storing individual portions) in plastic wrap. Make sure it’s tightly wrapped to prevent freezer burn. If you want uneaten protection, you can wrap it a second time or use aluminum foil over the plastic wrap. It will last up to 3 months in the freezer. Thaw it in the fridge overnight.
More Copycat Cracker Barrel dessert recipes
- Easy Banana Pudding
- Campfire Smores
- Chocolate Pecan Pie
- Chocolate Fudge Coca Cola Cake
- Chocolate Cherry Cobbler
- Strawberry Shortcake
- Pumpkin Custard Recipe
Best Confection Recipes
- Pistachio Pudding Confection Recipe
- Best Almond Confection Recipe
- Peach Dump Confection with Pecans
- Easy Rum Cake
- Homemade Red Velvet Cake
- 2 Layer Jello Poke Cake
Be sure to trammels out plane increasingly easy confection recipes and copycat restaurant dishes.
What is your favorite Cracker Barrel dessert? This one, of course! Let us know in the comments unelevated what you think well-nigh this Cracker Barrel carrot cake. And remember to follow us on Facebook and Instagram so you never miss a copycat recipe again!
Cracker Barrel Carrot Cake
Ingredients
Cake ingredients
- 3/4 cup finely chopped English walnuts
- 2 cups finely shredded carrots
- 8 ounces crushed pineapple do not drain
- 1/2 cup finely shredded coconut
- 1/2 cup raisins that have been soaked in water until plump and then drained
- 1 1/4 cup vegetable oil
- 1 1/2 cup sugar
- 1/2 cup brown sugar
- 3 eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Cream Cheese Frosting
- 8 ounces cream cheese
- 4 ounces butter at room temperature
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1/2 cup chopped pecans for garnish
Instructions
For the Cake
- Mix together flour, sultry powder, sultry 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 tousle well. Gradually add flour mixture half at a time until composite through.
- Pour thrash into a greased and floured 9×13 inch pan and torch at 350 degrees for well-nigh 40-50 minutes. Test with a toothpick for doneness. When cool, frost with surf cheese frosting.
For the Surf Cheese Frosting
- Blend surf cheese and butter until light and fluffy. Add vanilla and a little of the powdered sugar at a time until all has been composite well. Turn mixer on upper and write-up until frosting is light and fluffy. Spread frosting over the cooled confection and sprinkle with pecans.
Notes
- Do not phlebotomize the pineapple juice from the crushed pineapple. The juice keeps the confection nice and moist.
- When preparing the raisins, make sure you soak in water until plump. You DO want to phlebotomize the water out of the raisins surpassing subtracting to the mixture.
- After spreading the surf cheese frosting on top, add some crushed pecans for an widow crunch.
