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Carrot Cake (like Cracker Barrel Old Country Store)
3 cups flour 2 tsp baking powder 2 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1 1/4 cups vegetable oil 1 1/2 cups sugar 1/2 cup brown sugar 3 eggs 2 tsp vanilla 2 cups finely shredded carrots 1 cup crushed pineapple (8oz can with juice) 3/4 cup finely chopped English walnuts 1/2 cup finely shredded coconut 1/2 cup raisins that have been soaked in water until plump and then drained
Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
In a large bowl mix with beater oil, sugars, eggs, and vanilla until smooth and fluffy.
Add carrots, pineapple, walnuts, coconut, and raisins and blend well. Gradually add flour mixture a half at a time until blended through. Pour batter into a greased and floured 9x13-inch pan.
Bake at 350 for about 40-50 minutes. Test with toothpick for doneness. When cool frost with cream cheese frosting.
Cream Cheese Frosting: 1 (8 oz) pkg cream cheese, softened 1 stick (1/2 cup) butter room temperature 1 tsp vanilla 2 cups powdered sugar 1/2 cup chopped pecans (for garnish)
Blend cream cheese and butter until light and fluffy. Add vanilla and a little powdered 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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