Mrs. Fields Carrot Cake
photo by MonsterGirl
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Yields:
-
1 9-inch cake
- Serves:
- 12-16
ingredients
- 591.47 ml all-purpose flour
- 9.85 ml baking soda
- 1.23 ml salt
- 9.85 ml cinnamon
- 236.59 ml light brown sugar, packed
- 236.59 ml white sugar
- 354.88 ml butter, softened
- 3 large eggs
- 9.85 ml pure vanilla extract
- 709.77 ml carrots, grated
- 118.29 ml crushed pineapple, drained
- 236.59 ml raisins
- 236.59 ml walnuts, chopped
- 453.59 g cream cheese, softened
- 118.29 ml salted butter, softened
- 14.79 ml fresh lemon juice (about 1, large lemon)
- 9.85 ml pure vanilla extract
- 709.77 ml confectioners' sugar
directions
- 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: In 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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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey