CAKE
2 1/2 c All-purpose flour 3 lg Eggs
2 tb Baking soda 2 ts Pure vanilla extract
1/4 ts Salt 3 c Grated carrots
2 ts Cinnamon 1/2 c Crushed pineapple, drained
1 c Light brown sugar, packed 1 c (6-oz.) raisins
1 c White sugar 1 c (4-oz.) chopped walnuts
1 1/2 c Butter, softened
-ICING-
16 oz Cream cheese, softened – large lemon)
1/2 c Salted butter, softened 2 ts Pure vanilla extract
1 tb Fresh lemon juice (about 1 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 servings