Frank's Recipes! Cracker Barrel Carrot Cake

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Cracker Barrel Carrot Cake

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 gloves
1/2 tsp Salt

Mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg and gloves. Set aside. In a large bowl mix with beater oil, sugars,vanilla and eggs until smooth and fluffy. Add pineapple, walnuts, coconut,carrots, raisins and blend well. Gradually add flour mixture a half at a time until blended through.

Pour batter into a greased and floured 9x13 inch 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.