Carrot Cake By Mrs Fields Recipes

MRS. FIELDS CARROT CAKE

Steps:

• 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: 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.
• 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.

CARROT CAKE BY MRS. FIELDS

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
• 2. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars.
• 3. Add butter, one egg and vanilla; blend with electric mixer on low speed.
• 4. Increase speed to medium and beat for 2 minutes.
• 5. Scrape down sides of bowl.
• 6. And remaining eggs, one at a time, beating 30 seconds after each addition.
• 7. Add carrots, pineapple, raisins and walnuts.
• 8. Blend on low until thoroughly combined.
• 9. Pour batter into prepared pans and smooth the surface with a rubber spatula.
• 10. Bake in center of oven for 60-70 minutes.
• 11. Toothpick inserted into center should come out clean.
• 12. Cool in pans for 10 minutes.
• 13. Then invert cakes on rack and cool to room temperature.
• 14. TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined.
• 15. Add sugar gradually, mixing on low until smooth.
• 16. 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.
• 17. Place second layer over the first, rounded side up.
• 18. Coat the top and sides of the cake evenly with remaining icing.
• 19. Refrigerate 1 hour to set icing.

MRS. FIELDS CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. 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. Add 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.
• PREPARE ICING: In a medium bowl with an electric 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.
• 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.

DEBBIE FIELDS' CARROT CAKE RECIPE

Steps:

• Preheat oven 10 350. *Grease and flour 3 9" cake pans. Cream sugars and butter. Beat in vanilla, Add eggs 1 at a time beating well. In another bowl mix dry ingredients. Add to butter mixture, alternating with juice. Stir in carrots, sweet potato, apple, pineapple, and pecans. Divide into the 3 pans. bake in middle rack for 25-30 min. Remove from oven and cool on wire racks for 15-20 minutes. Then turn then out of their pans to continue to cool. While still warm, brush with the cream. *Cutting out parchment paper and greasing it and lining the pans with it makes the process of removing them from the pans a lot easier. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Place a layer of cake on serving plate and spread with a thin layer of frosting. Repeat with all layers. Frost the top and sides of cake with remaining frosting. Garnish with chopped pecans if desired. Refrigerate 1 hour before serving.

MRS. THOMPSON'S CARROT CAKE

Steps:

• In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.