Cracker Barrel Old Country Store Carrot Cake

• 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)

1. 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.
2. 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.
3. Frosting:.
4. 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.

english walnuts, carrots, pineapple, coconut, raisins, vegetable oil, sugar, brown sugar, eggs, flour, baking powder, baking soda, vanilla, ground cinnamon, ground nutmeg, ground cloves, salt, cream cheese frosting, cream cheese, butter, vanilla, powdered sugar, pecans

Taken from www.food.com/recipe/cracker-barrel-old-country-store-carrot-cake-219100 (may not work)