Cracker Barrel Carrot Cake

If you’re craving a slice of down-home comfort, this Copycat Cracker Barrel Carrot Cake is about to become your new favorite dessert. Packed with warm spices, crushed pineapple, and a rich cream cheese frosting, it’s everything you love about the restaurant version—made right in your own kitchen!

This Copycat Cracker Barrel Carrot Cake brings all the cozy, nostalgic flavor of the restaurant favorite right to your kitchen.

It’s incredibly moist thanks to crushed pineapple and shredded carrots, with just the right touch of cinnamon and spice. Topped with a luscious cream cheese frosting and a sprinkle of chopped pecans or walnuts, it’s the perfect dessert for holidays, potlucks, or any time you’re craving a slice of Southern-style comfort. One bite and you’ll see why this classic cake never goes out of style!

Why You Will Love This Recipe!

• Moist & Flavorful – Made with crushed pineapple and fresh carrots, this cake is unbelievably moist and bursting with warm, spiced flavor.
• Rich Cream Cheese Frosting – The tangy, velvety frosting pairs perfectly with the sweet, spiced cake for that irresistible Cracker Barrel finish.
• Simple Ingredients – No fancy ingredients needed—just pantry staples that come together to create a bakery-quality dessert.
• Perfect for Any Occasion – Whether it’s a holiday, family gathering, or just a cozy weekend treat, this cake always feels special.
• Better Than the Original – Homemade means you can tweak it just how you like—extra nuts, more frosting, or a double layer of goodness!

Cracker Barrel Carrot Cake Ingredients

• Walnuts: Adds rich, nutty crunch to every moist bite.
• Carrots: Freshly grated carrots for sweetness and moisture.
• Pineapple: Juicy pineapple keeps the cake tender and flavorful.
• Shredded coconut: Sweet coconut flakes for tropical flavor and texture.
• Raisins: Soft, sweet raisins for chewy bursts of flavor.
• Vegetable oil: Keeps the cake moist and tender throughout.
• Sugar: Granulated sugar for balanced, classic sweetness.
• Brown sugar: Adds depth and caramel notes to the cake.
• Eggs: Binds the batter and adds rich texture.
• All-purpose flour: The base structure for this hearty, spiced cake.
• Baking powder: Helps the cake rise evenly and stay fluffy.
• Baking soda: Reacts with pineapple for extra lift and tenderness.
• Vanilla: Enhances overall flavor with warm, sweet notes.
• Spices: Ground cinnamon, ground nutmeg, ground cloves, and salt.

• Cream Cheese Frosting: Cream cheese, butter, vanilla, powdered sugar, and pecans.

How to Make Cracker Barrel Carrot Cake

Step One: Line your cake pan with parchment or lightly grease it. Preheat air fryer to 320 degrees F (160°C) for 3–5 minutes.

Step Two: In a large bowl, whisk together: Flour, Sugar, Baking soda, Baking powder, Salt, Cinnamon, and nutmeg.

Step Three: Slowly fold in eggs, oil, vanilla extract, grated carrots and crushed pineapple. If using fold in pecans and shredded coconut. Mix until well blended.

Step Four: Pour batter into prepared cake pan (fill about 3/4 full). Tap gently on the counter to release air bubbles.

Step Five: Place pan in the preheated air fryer. Bake at 320 degrees F (160°C) for 30–35 minutes, or until A toothpick comes out clean from the center, and top is golden and springs back when touched.

Step Six: Let cake cool in the pan for 10 mins. Remove from pan and cool completely on a rack.

Step Seven: While cake cools, beat together cream cheese, butter, powdered sugar, vanilla extract, and salt. Mix until smooth and fluffy.

Step Eight: Once cake is fully cool, spread frosting on top. Sprinkle extra chopped pecans or coconut if desired.

Cracker Barrel Carrot Cake Recipe Tips

• Grate Fresh Carrots: Freshly grated carrots work best for flavor and moisture. Avoid pre-shredded bagged carrots, as they can be drier and less flavorful.
• Use Room Temperature Ingredients: Make sure your eggs, oil, and cream cheese for the frosting are at room temperature. This helps everything mix together smoothly and prevents lumps.
• Don’t Overmix the Batter: Once you add the wet ingredients to the dry ingredients, mix just until combined. Overmixing can result in a dense cake.
• Add Moisture with Pineapple: Don’t skip the crushed pineapple! It adds both moisture and sweetness. Be sure to drain the pineapple well to avoid making the batter too wet.
• Consider Optional Add-ins: If you like nuts, fold in some chopped pecans or walnuts into the batter for a nice crunch. Shredded coconut can also be added for extra texture and flavor.
• Air Fryer Adjustments: Every air fryer is different. Start checking the cake after 25 minutes to avoid overbaking. The cake should spring back when gently touched, and a toothpick should come out clean.
• Cool Completely Before Frosting: Allow the cake to cool completely before adding frosting to prevent it from melting. If you’re making multiple layers, chill the cake briefly to set the frosting.
• Cream Cheese Frosting Tips: For the perfect frosting consistency, make sure both the cream cheese and butter are soft, but not melted. This ensures a smooth, fluffy texture.

Storing

• Storing: Store leftover carrot cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If the cake is frosted, refrigeration will help keep the cream cheese frosting fresh.
• Freezing: To freeze, wrap the carrot cake tightly in plastic wrap and then foil to prevent freezer burn. It will stay good in the freezer for up to 3 months; simply thaw in the fridge overnight before serving.
• Reheating: To reheat, place slices of cake in the microwave for 10-15 seconds or until warm. If reheating a whole cake, cover it loosely with foil and warm in a 300°F oven for about 10-15 minutes.

Copycat Cracker Barrel Carrot Cake Recipe Faqs

Can I make this carrot cake without nuts? Yes! If you prefer a nut-free carrot cake, simply leave out the pecans or walnuts. The cake will still be delicious and moist with the other ingredients.

Can I use a different frosting instead of cream cheese frosting? You can substitute the cream cheese frosting with a buttercream or whipped cream frosting. However, the tangy cream cheese frosting is what gives it that classic Cracker Barrel flavor.

Can I make this recipe as cupcakes? Absolutely! You can divide the batter into a muffin tin and bake at 320°F for about 15–18 minutes or until a toothpick comes out clean.

How can I make the cake more moist? To enhance the moisture, make sure to use fresh, finely grated carrots and properly drain the crushed pineapple. You can also add an extra tablespoon of oil to the batter.

Can I make this cake ahead of time? Yes, you can make the cake ahead of time and store it in the fridge for up to 3 days. The flavor often improves after a day or two!

What if I don’t have an air fryer? You can bake the cake in a regular oven at 350°F for about 30-35 minutes, or until a toothpick comes out clean. Just make sure to adjust the baking time based on your oven.

What size pan should I use? For a small, single-layer cake, use a 6-inch round cake pan. If you prefer a larger cake or multiple layers, adjust the size of your pan accordingly.

Can I use different spices in the recipe? Feel free to experiment with different spices! A pinch of ground ginger, allspice, or even a bit of cloves can be added to give it your personal touch.

How can I make the frosting fluffier? To get a fluffier frosting, beat the cream cheese and butter for a few extra minutes until light and fluffy. You can also add a bit more powdered sugar for a thicker, fluffier texture.

Do you love Cracker Barrel? Try these copycat recipes!

• cracker barrel carrot recipe
• cracker barrel cinnamon roll pie
• air fryer cracker barrel macaroni and cheese
• broccoli cheddar chicken (cracker barrel copycat)
• air fryer cracker barrel’s buttermilk biscuits
• air fryer copycat cracker barrel fried apples
• air fryer copycat cracker barrel grilled chicken tenders

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