Mrs. fields carrot cake
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Mrs. fields carrot cake
  Cakes    Carrots  
Last updated 6/12/2012 12:52:19 AM. Recipe ID 14015. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Mrs. fields carrot cake
 Categories: Cakes, Mrs.fields
      Yield: 12 servings
 
MMMMM----------------------------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

MMMMM---------------------------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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 14015 (Apr 03, 2005)

[an error occurred while processing this directive]