Debbie Fields Carrot Cake Recipes

MRS. FIELDS CARROT CAKE

Mrs. Fields Carrot Cake image

I received an email this morning with a few more copycat recipes in it. They sounded too yummy not to post!

Provided by senseicheryl

Categories Dessert

Time 1h20m

Yield 1 9-inch cake, 12-16 serving(s)

Number Of Ingredients 18

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

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.

SNEAKY CARROT COOKIES RECIPE

Sneaky carrot cookies Recipe image

Provided by abriggs0425

Number Of Ingredients 9

Ingredients

2 bananas
3 TBS almond or peanut butter
1/2 cup applesauce
2 cups oats
1 tsp vanilla extract
1/2 cup grated carrots
1/3 cup dried cranberries
1/3 cup mini choc chips
1 TBS chia seeds

Steps:

Preheat oven 350 Mash bananas in mixing bowl, stir in almond butter, and then applesauce Add remaining ingredients and stir to combine Drop the dough onto cookie sheet sand slightly flatten Bake 10-14 minutes until firm

DEBBIE FIELDS' CARROT CAKE RECIPE

Debbie Fields' Carrot Cake Recipe image

Provided by á-177220

Number Of Ingredients 25

Ingredients

Frosting:
Debbi Fields' Carrot Cake
3 sticks unsalted butter (softened)
1 C packed brown sugar
1 C white sugar
2 tsp vanilla
3 eggs
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 C apple juice
1 1/2 C grated carrots (about 3 or 4)
1 medium shredded sweet potato
1 large Granny Smith apple peeled and chopped or grated
1/2 C crushed pinapple
1 C chopped pecans (opt)
3 T heavy cream (don't have to use it)
16 oz. cream cheese, softened
1 stick unsalted butter, softened
2 tsp vanilla
1 Tbsp lemon juice
2 lb. powdered sugar (1 bag)
.

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.

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