Mrs. Fields Carrot Cake Recipe

Name: Mrs. Fields Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1/4 teaspoon salt; 2 teaspoons cinnamon; 1 cup light brown sugar, packed; 1 cup white sugar; 1 1/2 cups butter, softened; 3 large eggs; 2 teaspoons pure vanilla extract; 3 cups carrots, grated; 1/2 cup crushed pineapple, drained; 1 cup raisins; 1 cup walnuts, chopped; 16 ounces cream cheese, softened; 1/2 cup salted butter, softened; 1 tablespoon fresh lemon juice (about 1, large lemon); 2 teaspoons pure vanilla extract; 3 cups confectioners' sugar

Servings: persons

2 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 1/2 cups butter, softened
3 large eggs
2 teaspoons pure vanilla extract
3 cups carrots, grated
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped
16 ounces cream cheese, softened
1/2 cup salted butter, softened
1 tablespoon fresh lemon juice (about 1, large lemon)
2 teaspoons pure vanilla extract
3 cups confectioners' sugar

1
Preheat oven to 350-degrees.
2
Grease and flour two 9-inch cake pans.
3
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.
4
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.
5
TO PREPARE ICING: In 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.
6
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.

2867

kcal

Calories

158

Fat

346

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, 2 teaspoons baking soda, 1/4 teaspoon salt, 2 teaspoons cinnamon, and more.

Yes, Mrs. Fields Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mrs. Fields Carrot Cake

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