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Carrot Cake (Mrs. Fields)

Author/Submitted by: MRS FIELDS Cookie Book
Servings: 12
Categories: Cakes / Desserts


2 1/2  cups  All-purpose flour
2  tablespoons  Baking soda
1/4  teaspoon  Salt
2  teaspoons  Cinnamon
1  cup  Light brown sugar, packed
1  cup  Sugar
1 1/2  cups  Butter, softened
3  large  Eggs
2  teaspoons  Vanilla extract
3  cups  Grated carrots
1/2  cup  Crushed pineapple, drained
1  cup  Raisins
1  cup  Chopped walnuts

16  ounces  Cream cheese, softened
1/2  cup  Butter, softened
1  tablespoon  Fresh lemon juice
2  teaspoons  Vanilla extract
3  cups  Confectioner's sugar

1. Preheat oven to 350-degrees. 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. Increase speed to medium and beat for 2 minutes.

3. 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.

4. 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.

5. 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.

6. 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.

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