Name: Mrs. Fields Carrot Cake
Ingredients: 2 1/2 c All-purpose flour; 2 tb Baking soda; 1/4 ts Salt; 2 ts Cinnamon; 1 c Light brown sugar, packed; 1 c White sugar; 1 1/2 c Butter, softened; 3 lg Eggs; 2 ts Pure vanilla extract; 3 c Grated carrots; 1/2 c Crushed pineapple, drained; 1 c (6-oz.) raisins; 1 c (4-oz.) chopped walnuts; 16 oz Cream cheese, softened; 1/2 c Salted butter, softened; 1 tb Fresh lemon juice (about 1 large lemon); 2 ts Pure vanilla extract; 3 c Confectioners' sugar

Our public assemblies were then beautiful; the congregation was alive in God’s service, everyone earnestly intent on the public worship, every hearer eager to drink in the words of the minister as they came from his mouth; the assembly in general were, from time to time, in tears while the Word was preached; some weeping with sorrow and distress, others with joy and love, others with pity and concern for the souls of their neighbors.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Cakes, Mrs.fields	12	Servings

INGREDIENTS

2 1/2	c	All-purpose flour
2	tb	Baking soda
1/4	ts	Salt
2	ts	Cinnamon
1	c	Light brown sugar, packed
1	c	White sugar
1 1/2	c	Butter, softened
3	lg	Eggs
2	ts	Pure vanilla extract
3	c	Grated carrots
1/2	c	Crushed pineapple, drained
1	c	(6-oz.) raisins
1	c	(4-oz.) chopped walnuts
16	oz	Cream cheese, softened
1/2	c	Salted butter, softened
1	tb	Fresh lemon juice (about 1 large lemon)
2	ts	Pure vanilla extract
3	c	Confectioners' sugar

INSTRUCTIONS

CAKE
ICING
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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