* Exported from MasterCook * Mrs. Fields Carrot Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cakes Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CAKE----- 2 1/2 c All-purpose flour 2 tsp Baking soda 1/4 tsp Salt 2 tsp Cinnamon 1 c Light brown sugar -- packed 1 c White sugar 1 1/2 c Butter -- softened 3 lg Eggs 2 tsp Pure vanilla extract 3 c Grated carrots 1/2 c Crushed pineapple -- drained 1 c (6-oz.) raisins 1 c (4-oz.) chopped walnuts -----ICING----- 16 oz Cream cheese -- softened 1/2 c Salted butter -- softened 1 tbsp Fresh lemon juice (about 1 -- large lemon) 2 tsp Pure vanilla extract 3 c Confectioners' sugar 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 nserted 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: 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. SOURCE: MRS FIELDS Cookie Book. - - - - - - - - - - - - - - - - - -