Oregon Farms Carrot Cake Recipes

CRACKER BARREL OLD COUNTRY STORE CARROT CAKE

Cracker Barrel Old Country Store Carrot Cake image

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

Ingredients

3/4 cup finely chopped english walnuts
2 cups finely shredded carrots
1 cup crushed pineapple (8oz can with juice)
1/2 cup finely shredded coconut
1/2 cup raisins, that have been soaked in water until plump and then drained
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
1/2 cup chopped pecans (to garnish)

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

MRS. THOMPSON'S CARROT CAKE

Mrs. Thompson's Carrot Cake image

I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It's requested for many family gatherings and celebrations. -Becky Wachob, Kelly, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

Nutrition Facts : Calories 552 calories, Fat 25g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 269mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 5g protein.

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