Mrs. Fields Carrot Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
CAKE
2 1/2 cup: All-purpose flour,
2 tbsp: Baking soda,
1/4 tsp: Salt,
2 tsp: Cinnamon,
1 cup: Light brown sugar, packed
1 cup: White sugar,
1 1/2 cup: Butter, softened
3 large: Eggs,
2 tsp: Pure vanilla extract,
3 cup: Grated carrots,
1/2 cup: Crushed pineapple, drained
1 cup: , (6-oz.) raisins
1 cup: , (4-oz.) chopped walnuts
ICING
16 ounce: Cream cheese, softened
1/2 cup: Salted butter, softened
1 tbsp: Fresh lemon juice, about 1 large lemon
2 tsp: Pure vanilla extract,
3 cup: Confectioners sugar,
Directions:
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.
TO PREPARE ICING: On a medium bowl with electic 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.
TO 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.
SOURCE: MRS FIELDS Cookie Book.
Source from luhu.jp
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.
TO PREPARE ICING: On a medium bowl with electic 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.
TO 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.
SOURCE: MRS FIELDS Cookie Book.
Source from luhu.jp