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Copycat Cracker Barrel Carrot Cake
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- #10225
serves/makes:
ready in:
1-2 hrs
1-2 hrs
10 reviews
1 comment
ingredients
Cake
3/4 cup finely chopped English walnuts
2 cups finely shredded carrots
1 can (8 ounce size) crushed pineapple with juice
1/2 cup coconut
1/2 cup raisins that have been soaked in water until plump and drained
1 1/4 cup vegetable oil
1 1/2 cup sugar
1/2 cup brown sugar
3 eggs
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
Cream Cheese Frosting
8 ounces cream cheese, softened at room temperature
8 tablespoons butter, softened at room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1/2 cup chopped pecans for garnish
directions
Mix together dry ingredients and set aside.
In large bowl mix with beater oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots and raisins and blend well. Gradually add dry ingredients half at a time until blended through.
Pour batter into a greased and floured 9"x13"" pan and bake at 350 degrees F for about 40-50 minutes (do the toothpick test). When cool, frost with cream cheese frosting.
For Cream Cheese Frosting: Blend 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.
added by
daphne1212
nutrition data
960 calories, 57 grams fat, 106 grams carbohydrates, 11 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
November 29, 2019
Made this cake as I Loved CBâs carrot cake. Sadly this is not as I remember it should be. Itâs a great spice cake but not really carrot flavor 😞
April 10, 2017
I worked at CB for 5 years and this recipe is SPOT ON. I have made it for many gatherings and people request me to bring it all the time and say it is the best carrot cake they have ever had! Pretty time consuming to prep, but worth it!
January 20, 2015
I tried this carrot cake recipe in particular because many others call for a considerable amount of white sugar, while this one calls for half the amount of white sugar while the other half used is dark brown sugar. I followed all the directions and made this as a three layer cake and it came out beautiful. Very moist and fluffy. My husband, four year old, and three old loved it! I will definitely be making this again.
November 26, 2014
I made the cake exact to the recipe and it turned out fantastic!
I just finished baking this cake. After reviews of too much batter, I used a 11x15 pan and it worked perfect. Now, I am waiting to frost it. I doubled the frosting recipe. It is moist to the touch, smells heavenly. I will comment again, on taste, once we try it at Christmas dinner. Really appears to be an outtanding cake as far as presentation. My comment on this would be 5. I am an avid lover of Cracker Barrel's Carrot Cake. Maybe this is the one.
September 15, 2009
This cake was a hit! I actually made a two layer round cake and decreased the baking time. I had extra batter and there was no where near enough icing but after I made extra icing it was just perfet! It was even better the next day. Cracker Barrel makes my favorite carrot cake and I was in no way disappointed with this recipe.
January 30, 2009
This is my favorite carrot cake recipe - add a cup of rasins for something different. Definitely a recipe you will use more than once.
May 7, 2008
Wonderful! Friend made it and added applesauce instead of oil and splenda instead of sugar. Can't wait to make it myself.
November 19, 2007
Everyone loved it. It is even better after it sits in the fridge a day or two.
October 28, 2007
Too much preparation---messes up everything in the kitchen with all the spices, chopping, mixing, etc. Too much batter for 9 X 13 cake pan. Flour needs to be decreased. Cooking time is too long---made cake very dry. Sure not moist like Cracker Barrel cake.
July 9, 2006
very good , many compliments