Knockoff Cracker Barrel Carrot Cake

Old-fashioned carrot cake... there's nothing else quite like it. Cracker Barrel Old Country Store has this classic cake recipe down to a tee, which is why it's one of the restaurant's most popular desserts. Now you can make your own version of that same delicious carrot cake with this Knockoff Cracker Barrel Carrot Cake recipe. Made with grated carrots, pineapple, coconut, cinnamon, raisins and more, the layers of flavor in this tasty cake are evident with each delicious bite!

Cooking Time1 hr

Ingredients

3 eggs
2 cups sugar
2 cups grated carrots
1 1/2 cup vegetable oil
1 cup crushed pineapple with juice
1 cup angel flake coconut
2 1/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 cup walnuts
1/2 cup white raisins (optional)
For the Cream Cheese Frosting
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 pecans, chopped, for garnish

Instructions

Preheat oven to 350 degrees F. Grease two loaf pans.
Beat eggs lightly. Add sugar and beat until lemon yellow. Add carrots and mix.
Add oil, pineapple and coconut and combine.
Add remaining ingredients and mix well.
Fill two greased loaf pans about half full and bake for about 1 hour. Remove from oven and let cakes rest half an hour before turning out.

To prepare the 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.