Carrot Cake By Mrs. Fields
brown sugar, firmly packed
carrots peeled and grated
cream cheese, softened
How to Make Carrot Cake By Mrs. Fields
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.
Printable Recipe Card
About Carrot Cake By Mrs. Fields