Mrs. Fields' Carrot Cake


  • 2 1/2 cups All-Purpose Flour
  • 2 Tbsp Baking Soda
  • 1/4 tsp Salt
  • 2 tsp Cinnamon
  • 1 cup Light Brown Sugar, packed
  • 1 cup Sugar
  • 1 1/2 cups Butter, softened
  • 3 large Eggs
  • 2 tsp Pure Vanilla Extract
  • 3 cups Grated Carrots
  • 1/2 cup Crushed Pineapple, drained
  • 1 cup Raisins
  • 1 cup Walnuts, chopped
  • 16 oz Cream Cheese, softened
  • 1/2 cup Salted Butter, softened
  • 1 Tbsp Fresh Lemon Juice
  • 2 tsp Pure Vanilla Extract
  • 3 cups Confectioners' Sugar


CAKE ICING Preheat oven to 350° F. 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.

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.

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.

Makes 3 Dozen
Submitted by: MRS FIELDS Cookie Book

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