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
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.
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.
Member since: Nov 26, 2014
MooseChips November 26, 2014 REVIEW:
I made the cake exact to the recipe and it turned out fantastic!
bits December 25, 2009 COMMENT: 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.
Guest Foodie September 15, 2009 REVIEW:
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.
Member since: Jan 15, 2007
denised235 January 30, 2009 REVIEW:
This is my favorite carrot cake recipe - add a cup of rasins for something different. Definitely a recipe you will use more than once.
Guest Foodie May 7, 2008 REVIEW:
Wonderful! Friend made it and added applesauce instead of oil and splenda instead of sugar. Can't wait to make it myself.
Guest Foodie November 19, 2007 REVIEW:
Everyone loved it. It is even better after it sits in the fridge a day or two.
Donna October 28, 2007 REVIEW:
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.