| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
|
Cakes, Mrs.fields |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
All-purpose flour |
| 2 |
T |
Baking soda |
| 1/4 |
t |
Salt |
| 2 |
t |
Cinnamon |
| 1 |
c |
Light brown sugar, packed |
| 1 |
c |
White sugar |
| 1 1/2 |
c |
Butter, softened |
| 3 |
|
Eggs |
| 2 |
t |
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 |
T |
Fresh lemon juice, about 1 |
|
|
large lemon |
| 3 |
c |
Confectioners' sugar |
INSTRUCTIONS
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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