Cracker Barrel Carrot Cake


3/4 cup finely chopped English walnuts
2 cups finely shredded carrots
1 cup crushed pineapple (8 ounce 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 and 1/4 cup vegetable oil
1 and 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
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 8 ounce package cream cheese
1/2 cup or 1 stick of butter, room temperature
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped pecans for garnish

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 a half at a time until blended through.

Pour batter into a greased and floured 9x13 inch pan and bake at 350 degrees for about 40-50 minutes. Test done with toothpick. When cool, frost with cream cheese frosting.

Cream Cheese Frosting: Blend cream cheese and butter until light and fluffy. Add vanilla and a little 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.