Tony Claxton's Recipes
Cracker Barrel's
Carrot Cake Clone		    

I've never had Cracker Barrel's Carrot Cake so I can't really comment on whether it is close to the original or not. I CAN say that this is a good, rich and moist carrot cake. It is good frosted with this cream cheese frosting. Really good!

                                   

Ingredients
1/2 C - Golden Raisins
3 C - Flour
2 t - Baking Powder
2 t - Baking Soda
2 t - Cinnamon
1 t - Nutmeg
1/2 t - Salt 		    1 1/4 C - Canola Oil
1 1/2 C - Sugar
1/2 C - Brown Sugar
2 1/2 t - Vanilla
3 - Large Eggs
1 C - Pineapple, crushed, undrained
3/4 C - Walnuts, chopped
1/2 C - Coconut
2 C - Carrots, shredded


Instructions
  • Place raisins in small bowl, cover with hot water, let set until they plump up and drain well.
  • Preheat oven to 350°F.
  • Grease and flour one 9x13" baking pan.
  • Mix dry ingredients together and set aside.
  • In a large bowl, mix oil, both sugars, vanilla and eggs with an electric mixer until smooth and fluffy.
  • Add pineapple, walnuts, coconut, carrots and raisins and blend well
  • Gradually add flour mixture until well blended.
  • Pour batter into prepared pan.
  • Bake for about 40-50 minutes or until cake tests done.
  • When cake is completely cool, frost with cream cheese frosting.


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