CARROT CAKE BY MRS. FIELDS
Steps:
- 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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