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Mrs. Fields Carrot Cake
Mrs. Fields Carrot Cake

Mrs. Fields Carrot Cake

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 1/2 cups all-purpose flour
1 Tbsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar, packed
1 cup White sugar
1 1/2 cup butter, softened
3 large eggs, divided
2 tsp pure vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup (6 oz.) raisins
1 cup (4 oz.) chopped walnuts
16 oz cream cheese, softened
1/2 cup salted butter, softened
1 Tbsp fresh lemon juice (about 1 large lemon)
2 tsp pure vanilla extract
3 cups confectioners' sugar
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Let's Make It
Preheat oven to 350 degrees 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. Add 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.
PREPARE ICING: In a medium bowl with an 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.
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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