Mrs. Fields Carrot Cake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 1 cup light brown sugar, packed
• 1 cup sugar
• 1 1/2 cups butter, softened
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups carrots, grated
• 1/2 cup crushed pineapple, drained
• 1 cup raisins
• 1 cup walnuts, chopped
• 16 ounces cream cheese, softened
• 1/2 cup salted butter, softened
• 1 tablespoon fresh lemon juice (about 1, large lemon)
• 2 teaspoons pure vanilla extract
• 3 cups confectioners' sugar

Recipe

• 1 preheat oven to 350-degrees.
• 2 grease and flour two 9-inch cake pans.
• 3 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.
• 4 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.
• 5 to prepare icing: in 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.
• 6 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.