Mrs. fields carrot cake

12 servings

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
2 tablespoons Baking soda
¼ teaspoon Salt
2 teaspoons Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1½ cup Butter, softened
16 ounces Cream cheese, softened
½ cup Salted butter, softened
1 tablespoon Fresh lemon juice (about 1
3 larges Eggs
2 teaspoons Pure vanilla extract
3 cups Grated carrots
½ cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts large lemon)
2 teaspoons Pure vanilla extract
3 cups Confectioners' sugar

Directions

CAKE

ICING

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.

SOURCE: MRS FIELDS Cookie Book. Submitted By BOBBI ZEE On 11-27-94

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