Cracker Barrel Carrot Cake | CopyKat Recipes

  • 4 min read
  • Jul 16, 2020
, Cracker Barrel Carrot Cake | CopyKat Recipes


If you like a moist and flavorful carrot cake, you will love this Cracker Barrel Carrot Cake recipe. This old fashioned carrot cake with pineapple, coconut, walnuts, raisins, and cream cheese frosting is divine. This will be a new favorite dessert in your home.

, Cracker Barrel Carrot Cake | CopyKat Recipes


Cracker Barrel Carrot Cake

If you like a traditional carrot cake recipe, you will love this copycat Cracker Barrel Old Country Store Carrot Cake. It’s made with a cream cheese frosting that is divine. This will be a new favorite dessert for your family and your go-to homemade carrot cake recipe.

Carrot cake is exactly what you think it is — carrots incorporated in a batter with a delightful cream cheese frosting. But Cracker Barrel Old Country Store Carrot Cake is so much more. This 5-star recipe is a carrot cake 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 fabulous carrot sheet cake.

Where Does Carrot Cake 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 great substitute for sugar and other sweeteners that were too expensive for some or just hard to find. Today carrots are still the main ingredient in this delicious cake.

How to Shred Carrots for a Cake

Carrots add moisture to cakes and also infuse them with added nutrients. Carrots can be shredded with a grater or in a food processor. If you are using a hand grater, pick thick carrots that have skin that is free 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 finer you grate the carrots, the more evenly they will be distributed throughout the cake for a perfect texture, and the more evenly the cake will bake. It’s easier to grate the carrots finely if you peel them first.

This carrot cake also has crushed pineapples, shredded coconut, and raisins (among other ingredients). It may be ingredient intensive but the results are worth it.

Where does carrot cake 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. It is thought to have been a great substitute for sugar and other sweeteners that were too expensive for some or just hard to find. Now carrots are the main ingredient in this delicious cake.

Ingredients for homemade carrot cake

You will love the flavors in this delicious carrot cake recipe. This also makes a wonderful cake to share at a party or even as a gift.

Here’s what you need:

  • 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

, Cracker Barrel Carrot Cake | CopyKat Recipes

How to Make Cracker Barrel Carrot Cake

In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

In another mixing bowl, mix together the vegetable oil, sugars, vanilla, and eggs until fluffy.

, Cracker Barrel Carrot Cake | CopyKat Recipes

Add pineapple, walnuts, coconut, carrots, and raisins and blend.

Gradually add the dry ingredients to the wet.

, Cracker Barrel Carrot Cake | CopyKat Recipes

Pour the batter into the baking pan and bake for 40-50 minutes.

Once the cake is cool, spread the cream cheese frosting on top.

Sprinkle chopped pecans over frosting.

, Cracker Barrel Carrot Cake | CopyKat Recipes

Notes

  • Do not drain the pineapple juice from the crushed pineapple. The juice keeps the cake nice and moist.
  • When preparing the raisins, make sure you soak in water until plump. You DO want to drain the water out of the raisins before adding to the mixture.
  • After spreading the cream cheese frosting on top, add some crushed pecans for an added crunch.
  • This Cracker Barrel carrot cake freezes very well. You can even make smaller dessert cupcakes with this batter and freeze them. Then on days when you’re short on time and want dessert, just defrost, add some frosting and serve.

How to Store Carrot Cake

Carrot cake with cream cheese frosting should be covered and stored in the refrigerator. Cream cheese and butter can spoil if left out at room temperature for extended periods of time.

, Cracker Barrel Carrot Cake | CopyKat Recipes

More Copycat Cracker Barrel dessert recipes

Best Cake Recipes

Be sure to check out even more easy cake recipes and copycat restaurant dishes.

What is your favorite Cracker Barrel dessert? This one, of course!  Let us know in the comments below what you think about 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 | CopyKat Recipes

Cracker Barrel Carrot Cake

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Make your own copycat Cracker Barrel Carrot Cake with cream cheese frosting at home. This moist and delicious carrot cake is made with pineapple, coconut, walnuts, and raisins.

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Course: Dessert

Cuisine: American

Keyword: carrot cake, Copycat Recipes, Cracker Barrel Recipes

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 24

Calories: 318kcal

Instructions

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For the Cake

  • Mix together flour, baking powder, baking 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 blend well. Gradually add flour mixture half at a time until blended through.

  • Pour batter into a greased and floured 9×13 inch pan and bake at 350 degrees for about 40-50 minutes. Test with a toothpick for doneness. When cool, frost with cream cheese frosting.

For the Cream Cheese Frosting

  • Blend cream cheese and butter until light and fluffy. Add vanilla and a little of the 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 pecans.

Recipe Tips for the Cook

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  • Do not drain the pineapple juice from the crushed pineapple.  The juice keeps the cake nice and moist.
  • When preparing the raisins, make sure you soak in water until plump.  You DO want to drain the water out of the raisins before adding to the mixture.
  • After spreading the cream cheese frosting on top, add some crushed pecans for an added crunch.

Nutrition

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Calories: 318kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 222mg | Potassium: 182mg | Fiber: 1g | Sugar: 29g | Vitamin A: 2060IU | Vitamin C: 1.7mg | Calcium: 47mg | Iron: 1.3mg





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