Mrs. Fields Carrot Cake
This is the best carrot cake ever. My friends said that they would buy it from me. I only make it on special occasions. MJ
Yield
16 servingsPrep
15 minCook
40 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
cinnamon
|
|
| 1 | cup |
brown sugar
light, packed |
*
|
| 1 | cup |
sugar
white |
|
| 1 ½ | cups |
butter
softened |
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
pure, extract |
|
| 3 | cups |
carrots
grated |
|
| ½ | cup |
pineapple
crushed, drained |
*
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
walnuts
chopped |
|
| Icing | |||
| 16 | ounces |
cream cheese
softened |
|
| ½ | cup |
butter
salted |
|
| 1 | tablespoon |
lemon juice
fresh |
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 591 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
cinnamon
|
|
| 237 | ml |
brown sugar
light, packed |
*
|
| 237 | ml |
sugar
white |
|
| 355 | ml |
butter
softened |
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
pure, extract |
|
| 7.1E+2 | ml |
carrots
grated |
|
| 118 | ml |
pineapple
crushed, drained |
*
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
walnuts
chopped |
|
| Icing | |||
| 462.4 | ml/g |
cream cheese
softened |
|
| 118 | ml |
butter
salted |
|
| 15 | ml |
lemon juice
fresh |
|
| 1E+1 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
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 the 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 the center of the oven for 60 to 70 minutes. A toothpick inserted into the center should come out clean.
Cool in pans for 10 minutes.
Then invert cakes onto a rack and cool to room temperature.
TO PREPARE ICING:
On a medium bowl with electric 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 FROST 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 the 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.
