Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.

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Cracker Barrel Carrot Cake


  • 3/4 cup walnuts, finely chopped
  • 2 cups carrots, shredded
  • 1 cup crushed pineapple
  • 1/2 cup shredded coconut
  • 1/2 cup raisins
  • 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

Cream Cheese Frosting:

  • 8 ounces cream cheese
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar

Garnish:

  • 1/2 cup chopped pecans

Preheat the oven to 350 degrees.

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In a large bowl mix with a beater the oil, sugars, vanilla and eggs until smooth and fluffy. Add the pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add the flour mixture a half at a time until blended through.

Pour the batter into a greased and floured 9"x13" pan and bake for about 40-50 minutes. Test with toothpick for doneness.

To make the frosting, blend the cream cheese and butter until it is light and fluffy. Add the vanilla and a little powder sugar at a time until all has been blend well. Turn the mixer on high and beat until frosting is light and fluffy.

Spread the frosting over the cooled cake and sprinkle with pecans

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