Cracker Barrel Old Country Store Carrot Cake - cooking recipe

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)

Preparation

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.