This is the most fabulous carrot cake recipe ever! This is the recipe I got from the restaurant…

CRACKER BARREL CARROT CAKE

DRY INGREDIENTS:
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
WET INGREDIENTS:
1 1/4 cups vegetable oil
1 1/2 cups sugar
1/2 cup brown sugar
3 eggs
2 tsp. vanilla
ADDITIONS:
2 cups finely shredded carrots
1 cup crushed pineapple (one 8 oz can with juice)
3/4 cup finely chopped English walnuts
1/2 cup finely shredded coconut
1/2 cup raisins (soaked in water until plump and drained)
Cream Cheese Frosting (recipe follows)
1/2 cup chopped pecans (for garnish)

Preheat oven to 350 degrees F. Grease and flour a 13x9-inch baking pan.

Mix together dry ingredients and set aside.

In large bowl mix with beater mix oil, sugars, eggs and vanilla until smooth and fluffy. Stir in carrots, pineapple, walnuts, coconut and raisins and combine well. Gradually add dry ingredients half at a time until blended through. Pour batter into prepared pan.

Bake at 350 degrees F for about 40-50 minutes (do the toothpick test). Set cake in pan on wire rack to cool.

When cool, frost with Cream Cheese Frosting and sprinkle with pecans.

CREAM CHEESE FROSTING

1 (8 oz) package cream cheese, softened
1 stick (1/2 cup) butter, softened
1 tsp vanilla
2 cups powdered sugar

Mix together cream cheese and butter until light and fluffy. Add vanilla and a little powdered sugar at a time until frosting is light and fluffy. Spread over cooled cake and sprinkle with pecans.