Carrot Cake, Mrs. Field's, Copycat
Great taste, very moist.
- All-purpose flour 2 1/2 cups
- Baking soda 1 Tbsp.
- Salt 1/4 tsp.
- Cinnamon 2 tsp.
- Light brown sugar, packed 1 cup
- White sugar 1 cup
- Butter, softened 1 1/2 cup
- Eggs, large 3 each
- Pure vanilla extract 2 tsp.
- Grated carrots 3 cups
- Crushed pineapple, drained 1/2 cup
- Raisins 1 cup (6-oz.)
- Chopped walnuts 1 cup (4-oz.)
- Cream cheese, softened 16 oz ( 2-8 oz packs)
- Salted butter, softened 1/2 cup
- Fresh lemon juice 1 tbsp. (about 1 large lemon)
- Pure vanilla extract 2 tsp
- Confectioners' sugar 3 cups
- 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.
- 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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