[kaci]

Cracker Barrel Carrot Cake

Ingredients:

3/4 cup Finely chopped English walnuts
2 cups Finely shredded carrots
1 cup Crushed pineapple (8oz can with juice)
1/2 cup Finely shredded coconut
1/2 cup Raisins that have been soaked in water until plump and then drained
1 1/4 cups Vegetable oil
1 1/2 cups Sugar
1/2 cup Brown sugar
3 Eggs
3 cups Flour
2 teaspoons Baking powder
2 teaspoons Baking soda
2 teaspoons Vanilla
2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg
1/2 teaspoon Ground cloves
1/2 teaspoon Salt

Preparation Instructions:

Mix together flour, baking powder,baking soda, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy.Add pineapple, walnuts, coconut,carrots, raisins and
blend well. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9"x13" pan and 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 Cream cheese
1 Stick of butter room temperature
1 teaspoon vanilla
2 cups Powder 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.