• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Mrs. Fields Carrot Cake

  • Recipe Submitted by on

Category: Cakes

 Ingredients List

  • ------------------------------------CAKE------------------------------------
  • 2 1/2 c All-purpose flour
  • 2 tb Baking soda
  • 1/4 ts Salt
  • 2 ts Cinnamon
  • 1 c Light brown sugar, packed
  • 1 c White sugar
  • 1 1/2 c Butter, softened
  • 3 lg Eggs
  • 2 ts Pure vanilla extract
  • 3 c Grated carrots
  • 1/2 c Crushed pineapple, drained
  • 1 c (6-oz.) raisins
  • 1 c (4-oz.) chopped walnuts

 Directions

ICING
16 oz Cream cheese, softened
1/2 c Salted butter, softened
1 tb Fresh lemon juice (about 1
- large lemon)
2 ts Pure vanilla extract
3 c Confectioners' sugar

Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.

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.

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.

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.

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.

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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