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