Mrs. Fields Carrot Cake
CAKE:
2 1/2 c all-purpose flour
2 T baking soda
1/4 t salt
2 t cinnamon
1 c light brown sugar,packed
1 c white sugar
1 1/2 c butter,softened
3 lg eggs
2 t pure vanilla extract
3 c carrots,Grated
1/2 c crushed pineapple,drained
1 c (6-oz.) raisins
1 c (4-oz.) walnuts,Chopped
ICING:
16 oz cream cheese,softened
1/2 c salted butter,softened
1 T fresh lemon juice (about 1 large l,emon)
2 t pure vanilla extract
3 c confectioners' sugar
Method:
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.
0 comments:
Post a Comment