Carrot Cake, Mrs. Field's, Copycat
Great taste, very moist.
  1. CAKE
  2. All-purpose flour 2 1/2 cups
  3. Baking soda 1 Tbsp.
  4. Salt 1/4 tsp.
  5. Cinnamon 2 tsp.
  6. Light brown sugar, packed 1 cup
  7. White sugar 1 cup
  8. Butter, softened 1 1/2 cup
  9. Eggs, large 3 each
  10. Pure vanilla extract 2 tsp.
  11. Grated carrots 3 cups
  12. Crushed pineapple, drained 1/2 cup
  13. Raisins 1 cup (6-oz.)
  14. Chopped walnuts 1 cup (4-oz.)
  15. Icing
  16. Cream cheese, softened 16 oz ( 2-8 oz packs)
  17. Salted butter, softened 1/2 cup
  18. Fresh lemon juice 1 tbsp. (about 1 large lemon)
  19. Pure vanilla extract 2 tsp
  20. Confectioners' sugar 3 cups
  1. Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans.
  2. 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.
  3. 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.
  4. 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.
From The Chef To You