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Mrs. Fields' Carrot Cake

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  • Submitted by: Recipe Group Member
  • Date: n/a
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Ingredients:

Directions:

  1. CAKE ICING Preheat oven to 350° F. Grease and flour two 9-inch cake pans.
  2. 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.
  3. 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.
  4. 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.
  5. Bake in center of oven for 60-70 minutes. Toothpick inserted into center should come out clean.
  6. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

    Icing Preparation:

    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.

  7. 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.
  8. Coat the top and sides of the cake evenly with remaining icing. Refrigerate 1 hour to set icing.
  9. Makes 3 Dozen
    Submitted by: MRS FIELDS Cookie Book

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