INGREDIENTS

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.
Posted to MM-Recipes Digest  by Mark Alexander <mark@alexr.co.uk> on 1998t,

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