Carrot Cake By Mrs. Fields
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brown sugar, firmly packed
carrots peeled and grated
cream cheese, softened
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 inserted 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 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 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.