The best delicious Mrs. Fields Carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mrs. Fields Carrot Cake recipe today!
Hello my friends, this Mrs. Fields Carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Mrs. Fields Carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Mrs. Fields Carrot Cake.
What Makes This Mrs. Fields Carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mrs. Fields Carrot Cake.
Ready to make this Mrs. Fields Carrot Cake Recipe? Let’s do it!
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–CAKE–
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
-ICING-
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
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.
Yields
12
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