Cracker Barrel Carrot Cake

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


Preparation:
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, and raisins and blend well. Gradually add flour mixture a half at a time until blended thoroughly.

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

Cream Cheese Frosting

1- 8oz. Cream cheese
1 Stick of butter room temperature
1 tsp. vanilla
2 C. Powder sugar
1/2 C. Chopped pecans for garnish

Blend cream cheese and butter until light and fluffy. Add vanilla and a little powder 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.

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