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Carrot Cake (Mrs. Fields)
Author/Submitted by:
MRS FIELDS Cookie Book
Servings: 12
Categories:
Cakes
/
Desserts
Ingredients: 2 1/2
cups
All-purpose flour 2
tablespoons
Baking soda 1/4
teaspoon
Salt 2
teaspoons
Cinnamon 1
cup
Light brown sugar,
packed
1
cup
Sugar 1 1/2
cups
Butter,
softened
3
large
Eggs 2
teaspoons
Vanilla extract 3
cups
Grated carrots 1/2
cup
Crushed pineapple,
drained
1
cup
Raisins 1
cup
Chopped walnuts 16
ounces
Cream cheese,
softened
1/2
cup
Butter,
softened
1
tablespoon
Fresh lemon juice 2
teaspoons
Vanilla extract 3
cups
Confectioner's sugar
Directions:
1.
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
2.
In a large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 2 minutes.
3.
Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition. Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly combined.
4.
Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.
5.
TO PREPARE ICING: On a medium bowl with electic mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.
6.
TO ICE THE CARROT CAKE: Place one layer on a cake platter, and with a metal spatula spread icing over the top to form a thin filling. Place second layer over the first, rounded side up. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
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