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
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.
Comments
Yeah, I had been forward the same recipe with two tablespoons of baking soda too! No wonder it tasted horrid. Thankfully you got the right measurements now.
The frosting was delicious. I thought the cake could of been a bit more moist. I rate the cake a 7 out 10.
This is not the recipe in Mrs. Field's cookbook. That has shredded sweet potato and apple sauce. Plus, in the instructions, you need to pour it into THREE round pans to bake, because it won't cook as well in just TWO pans.
Yes it is the recipe in the Mrs Fields cook book. I have the cook book. I have baked this cake several times and it's delicious. It's very dense which I love in a carrot cake!
This is the recipe I see in the Mrs. Field's cookbook. Maybe you have a different cookbook than we do. But this is the recipe I've been baking for about two decades. Love it.
Epic recipe! Followed recipe closely but creamed butter and sugar (I used slightly less than 2 cups of brown sugar altogether), added egg one by one then slowly incorporated dry mix. Ommited pineapple. I baked it in one 9in/23cm cakepan (cake rose nicely and was dense + moist) 180C for 65 mins and reduced to 150 for further 20 mins. Left to cool in pan for 30 mins then turned out on a plate. Will definitely bake again, thanks!
This is NOT the genuine Mrs. Field's Carrot Cake recipe. I had the book for decades and made it several times. This posting is missing several of the great ingredients that the real recipe contains.
Please provide the missing ingredients and quantities etc.
it's exact to the mrs. fields cookie recipe book which I had for decades.
I use a 13 x 9 pan. works perfectly
Love this recipe! My mother had the Mrs. Fields Cookie cook book, this is the exact recipe! So yummy
It is a delicious carrot cake recipe. Worth the effort. Glad to see so many people have made it.
There must have been two cookbooks published as I have the one that calls for these additions: 1 cup of shredded peeled sweet potato, 1 large Granny Smith apple peeled and chopped, 1/2 cup of apple juice. Other differences: 1 1/2 cups of carrots, 1 teaspoon of baking soda, baking powder and cinnamon, no raisins. Either way, it sounds like both recipes are good!