Cracker Barrel Carrot Cake

Cracker Barrel makes this cake special by adding several ingredients you wouldn’t find in an ordinary carrot cake.

Cracker Barrel’s Carrot Cake is a delightful and classic dessert option offered at their restaurants. This moist and flavorful carrot cake is known for its delicious blend of spices, sweet carrots, crushed pineapple, raisins, and chopped walnuts. The cake’s richness is perfectly complemented by the smooth and creamy cream cheese frosting that crowns the top, adding a luscious finish to every slice.

What sets Cracker Barrel’s Carrot Cake apart is the careful balance of flavors, making it a favorite among diners seeking a comforting and indulgent treat. The inclusion of crushed pineapple not only enhances the cake’s moistness but also adds a subtle tropical twist to the overall taste. The grated carrots lend a natural sweetness while providing a pleasant texture to the cake, and the nutty flavor of chopped walnuts elevates the experience even further.

Whether served as a satisfying finale to a hearty meal or enjoyed on its own with a cup of coffee, Cracker Barrel’s Carrot Cake has become a beloved dessert choice for its comforting and familiar taste. The cream cheese frosting, with its velvety smoothness and slight tanginess, pairs impeccably with the cake’s flavors, making each bite a delightful treat that will keep guests coming back for more.

YIELDS: 1 SHEET CAKE

INGREDIENTS:

• 3 cups flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1¼ cups vegetable oil
• 1½ cups sugar
• ½ cup brown sugar
• 2 teaspoons vanilla
• 3 eggs
• 1 cup crushed pineapple
• ¾ cup finely chopped walnuts
• ½ cup shredded coconut
• 2 cups shredded carrots
• ½ cup raisins
• Cream Cheese Frosting:
• 8 ounces cream cheese
• ½ cup room-temperature butter
• 1 teaspoon vanilla
• 2 cups powdered sugar
• ½ cup chopped pecans, for garnish

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground cloves. Set aside.
3. In another large bowl, using a beater, mix the vegetable oil, granulated sugar, brown sugar, vanilla, and eggs until smooth and fluffy.
4. Add the crushed pineapple, finely chopped walnuts, shredded coconut, shredded carrots, and raisins to the wet ingredients. Blend well until all the ingredients are evenly distributed.
5. Gradually add the dry flour mixture to the wet ingredients, mixing half at a time until everything is well blended.
6. Pour the batter into a greased and floured 9″ × 13″ pan, spreading it evenly.
7. Bake the cake for about 40–50 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
8. Allow the cake to cool completely before frosting.
9. To make the cream cheese frosting, in a bowl, blend the cream cheese and room-temperature butter until light and fluffy.
10. Add the vanilla to the cream cheese mixture and gradually add the powdered sugar, a little at a time, until all is well combined and the frosting is smooth.
11. Turn the mixer on high and continue beating until the frosting becomes light and fluffy.
12. Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
13. Sprinkle chopped pecans over the frosting for garnish and added texture.
14. Slice and serve the delicious carrot cake with cream cheese frosting, and enjoy!