carrot cake by mrs. fields

How To Make carrot cake by mrs. fields

• 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.
• 3

  Add butter, one egg and vanilla; blend with electric mixer on low speed.
• 4

  Increase speed to medium and beat for 2 minutes.
• 5

  Scrape down sides of bowl.
• 6

  And remaining eggs, one at a time, beating 30 seconds after each addition.
• 7

  Add carrots, pineapple, raisins and walnuts.
• 8

  Blend on low until thoroughly combined.
• 9

  Pour batter into prepared pans and smooth the surface with a rubber spatula.
• 10

  Bake in center of oven for 60-70 minutes.
• 11

  Toothpick inserted into center should come out clean.
• 12

  Cool in pans for 10 minutes.
• 13

  Then invert cakes on rack and cool to room temperature.
• 14

  TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined.
• 15

  Add sugar gradually, mixing on low until smooth.
• 16

  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.
• 17

  Place second layer over the first, rounded side up.
• 18

  Coat the top and sides of the cake evenly with remaining icing.
• 19

  Refrigerate 1 hour to set icing.
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