Carrots Cracker Barrel Style Food

CRACKER BARREL COPYCAT BABY CARROTS

Steps:

• Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
• Cover carrots and bring to a boil over medium heat.
• Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
• When carrots are tender pour off half to three fourths of the water.
• Stir in the rest of the ingredients.

CRACKER BARREL BABY CARROTS

Steps:

• Melt bacon grease in boiler.
• Add carrots and enough water to cover the top of carrots.
• Cover with a lid and place on medium heat and bring to a boil.
• Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork.
• When carrots become tender pour half of the water off.
• Add melted butter,sugar and honey to carrots.
• Place lid on pot and cook until completely tender.

CRACKER BARREL OLD COUNTRY STORE CARROT CAKE

Steps:

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