There’s something unmistakably comforting about Cracker Barrel’s down-home cooking. Even though the nearest location is nearly three hours away from me, the memory of their creamy dumplings, buttery sides, and those legendary biscuits still lingers.
But one dish stands out more than the rest: the carrots.
I know—carrots over mashed potatoes? Sounds like culinary blasphemy. But if you’ve ever tasted Cracker Barrel’s sweet, savory glazed carrots, you understand. They’re tender, rich, and surprisingly addictive. And now, you can make them at home with just a few simple ingredients and a slow cooker.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh baby carrots | 2 pounds | Washed and trimmed |
| Salt | 2 teaspoons | Adjust to taste |
| Garlic powder | ½ teaspoon | Adds subtle depth |
| Unsalted butter | 2 tablespoons | For that rich, glossy finish |
| White sugar | 1 tablespoon | Balances the savory notes |
| Brown sugar | 2 tablespoons | Adds warmth and sweetness |
| Water | ⅓ cup | Helps with slow cooking |
| Fresh parsley (optional) | For garnish | Adds a pop of color and freshness |
Preparation
- Prep the Crockpot
Spray the inside of your slow cooker with non-stick spray. - Combine Ingredients
Add all ingredients except the water and parsley. Stir gently to coat the carrots evenly. - Add Water & Cook
Pour in the water. Cover and cook on low for 6 hours, or until carrots are fork-tender. - Finish & Serve
Drain any excess water. Top with chopped parsley, a sprinkle of sea salt, or an extra dash of brown sugar if desired.
These carrots are perfect alongside roast chicken, meatloaf, or even as a holiday side. And while they may not come with a rocking chair and country store, they bring a little taste of Cracker Barrel comfort right to your kitchen.