Cracker Barrel Old Country Store Carrot Cake Food
CRACKER BARREL OLD COUNTRY STORE CARROT CAKE
Make and share this Cracker Barrel Old Country Store Carrot Cake recipe from Food.com.
Provided by Courtly
Categories Dessert
Time 1h10m
Yield 24 serving(s)
Number Of Ingredients 23
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.
Nutrition Facts : Calories 411, Fat 24.4, SaturatedFat 7.4, Cholesterol 43.8, Sodium 267.3, Carbohydrate 46, Fiber 1.8, Sugar 31.3, Protein 4.2
CRACKER BARREL BABY CARROTS
The little ones love these carrots as good as candy. This is an absolute must for a great side dish.
Provided by Parkers Mom
Categories Vegetable
Time 52m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 205, Fat 8.6, SaturatedFat 5.2, Cholesterol 21, Sodium 577.4, Carbohydrate 33.1, Fiber 4.4, Sugar 27.7, Protein 1.1
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- Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. In a large bowl, mix the vegetable oil, sugars, vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut, carrots, and raisins and blend well. Gradually add flour mixture half at a time until blended through.
- Blend cream cheese and butter until light and fluffy. Add vanilla and a little of the 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.
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