Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CAKE-----
2 1/2 c All-purpose flour
2 tsp Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 c Light brown sugar -- packed
1 c White sugar
1 1/2 c Butter -- softened
3 lg Eggs
2 tsp 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 tbsp Fresh lemon juice (about 1 -- large
lemon)
2 tsp 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
nserted 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.
