Cacker Barrel Carrot Cake
Cracker Barrel’s carrot cake is a moist and delicious dessert, filled with grated carrots and fragrant spices, topped with a creamy cream cheese frosting. This homemade version captures all the flavors and textures that make the original so beloved. Perfect for any occasion, from family dinners to special celebrations, this cake is sure to impress with its rich flavor and irresistible texture.
Equipment
- 9-inch round cake pans (2)
- Mixing bowls (2 large)
- Hand Mixer or Stand Mixer
- Whisk
- Grater
- Spatula
- Offset Spatula (for frosting)
- Toothpick (to check cake doneness)
- Cooling Rack
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 large eggs
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots about 4 medium carrots
- 1 cup chopped walnuts or pecans optional
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cake Pans:
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and line the bottoms with parchment paper for easy removal.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Mix Wet Ingredients:
- In a separate large bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Add Carrots and Nuts:
- Fold in the grated carrots and optional chopped walnuts or pecans until evenly distributed throughout the batter.
Bake the Cake:
- Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes:
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
Make the Frosting:
- While the cakes are cooling, beat the cream cheese and butter together in a mixing bowl until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until light and fluffy.
Assemble the Cake:
- Once the cakes are completely cooled, place one cake layer on a serving platter. Spread a generous layer of frosting on top. Place the second cake layer on top, and then frost the top and sides of the cake with the remaining cream cheese frosting. Decorate with additional chopped nuts if desired.
Serve:
- Allow the cake to set for 30 minutes to an hour to let the frosting firm up before slicing and serving. Enjoy!
Notes
- Room Temperature Ingredients: For the best frosting, ensure that both the cream cheese and butter are softened to room temperature before making the frosting. Cold ingredients may result in a lumpy frosting.
- Moisture Tips: If you find that the batter seems too thick, you can add 2-3 tablespoons of milk to thin it out slightly. However, the batter should remain thick for a moist cake.
- Nuts: While walnuts and pecans are optional, they add a lovely crunch and flavor. If you have a nut allergy, simply omit them from the recipe.
- Storage: Leftover carrot cake can be stored at room temperature for 1-2 days (if eaten quickly) or refrigerated for up to 1 week. You can also freeze the cake layers or individual slices for up to 3 months.