Most carrot cakes have cream cheese frosting but you can put on any kind you wantMrs. Fields Carrot Cake2 1/2 Cup All−purpose flour2 Tablespoon Baking soda1/4 Teaspoon Salt2 Teaspoon Cinnamon1 Cup Light brown sugar, packed1 Cup White sugar1−1/2 Cup Butter, softened3 Large Eggs2 Teaspoon Pure vanilla extract3 Cup Grated carrots1/2 Cup Crushed pineapple, drained1 Cup (6−oz.) raisins1 Cup (4−oz.) chopped walnuts16 Ounce Cream cheese, softened1/2 Cup Salted butter, softened1 Tablespoon Fresh lemon juice (about 1, large lemon)2 Teaspoon Pure vanilla extract3 Cup Confectioners' sugarPreheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In alarge bowl stir together flour, baking soda, salt, cinnamon and sugars. Addbutter, 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 thoroughlycombined. Pour batter into prepared pans and smooth the surface with arubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nsertedinto center should come out clean. Cool in pans for 10 minutes. Then invertcakes on rack and cool to room temperature. TO PREPARE ICING: On a mediumbowl with electic mixer on medium speed, beat cream cheese and butter untilsmooth add lemon juice and vanilla; beat until combined. Add sugargradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place onelayer on a cake platter, and with a metal spatula spread icing over the topto 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. Refrigerate1 hour to set icing.CARROT CAKE BACKSTREET 2 c. sugar1 1/2 c. vegetable oil4 lg. eggs2 c. unbleached all-purpose flour1 tsp. baking powder1 tsp. soda1 tsp. cinnamon1 tsp. salt2 c. grated raw carrots1/2 c. finely chopped walnutsPreheat oven to 350 degrees. Grease and flour a 13x9x2 inch pan or 2 (8 inch) layer pans. Blend sugar and oil in food processor. Add eggs, one at a time and blend well. Sift combined flour, baking powder, soda, cinnamon and salt. Add to egg mixture while blending. Stir in carrots and walnuts by hand. Pour mixture evenly into pans and bake at 350 degrees until cake tests done, when tester inserted in center comes out clean. Let cake cool. Frost sheet cake in pan or remove layers from pan, cool completely and frost.CARROT CAKE FROSTING:1 (1 lb.) box powdered sugar1/2 c. butter, softened8 oz. cream cheese, softened1 (8 oz.) can crushed pineapple in juice, drained1/4 c. chopped walnuts1/4 c. shredded coconutBlend powdered sugar into butter gradually, smooth. Blend in cream cheese and beat until smooth. Stir in drained pineapple, walnuts and coconut. Spread on cooled cake. Hints: Soften butter and cream cheese in microwave on low power (do not let melt).Buttercream Frosting Makes about 1-1/2 cups frosting Ingredients 3 cups powdered sugar, sifted 1/2 cup butter or margarine, softened 3 to 4 tablespoons milk, divided 1/2 teaspoon vanilla extract Combine powdered sugar, butter, 2 tablespoons milk and vanilla in large bowl. Beat with electric mixer on low speed until blended. Beat on high speed until light and fluffy, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency