Friday, September 26, 2008

Mrs. Fields Carrot Cake

This is different from the carrot cake I used to have back in Philippines. This has walnuts and cinnamon that add flavor and taste to the carrot cake. But I still miss the it. My old neighbor used to bake this every occasion and I have loved it. Here in US, I only had a slice of this twice. Hubby always eat half of my cake too :) But I'll try this Insider's version of Mrs. Fields Carrot Cake someday.

2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup 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.
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.

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