Carrot Cake By Mrs. Fields Recipe

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Carrot Cake By Mrs. Fields

Tracey Kersten


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★★★★★ 1 vote


1/2 c
all purpose flour
2 Tbsp
baking soda
1/4 tsp
2 tsp
1 c
brown sugar, firmly packed
1 c
1/2 c
butter, softened
3 large
2 tsp
vanilla extract
3 c
carrots peeled and grated
1/2 c
pineapple, crushed
1 c
1 c
chopped walnuts


16 oz
cream cheese, softened
1/2 c
butter, softened
1 Tbsp
lemon juice
2 tsp
vanilla extract
3 c
confectioners' sugar


1Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.

2In a large bowl stir together flour, baking soda, salt, cinnamon and sugars.

3Add butter, one egg and vanilla; blend with electric mixer on low speed.

4Increase speed to medium and beat for 2 minutes.

5Scrape down sides of bowl.

6And remaining eggs, one at a time, beating 30 seconds after each addition.

7Add carrots, pineapple, raisins and walnuts.

8Blend on low until thoroughly combined.

9Pour batter into prepared pans and smooth the surface with a rubber spatula.

10Bake in center of oven for 60-70 minutes.

11Toothpick inserted into center should come out clean.

12Cool in pans for 10 minutes.

13Then invert cakes on rack and cool to room temperature.

14TO 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.

15Add sugar gradually, mixing on low until smooth.

16TO 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.

17Place second layer over the first, rounded side up.

18Coat the top and sides of the cake evenly with remaining icing.

19Refrigerate 1 hour to set icing.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy