–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