Mrs. Fields Carrot Cake
Preheat oven to 350−degrees.
2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' suga
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.
A 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
Preheat oven to 350−degrees.
2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' suga
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.
A 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
