Mrs. Fields Carrot Cake

*****(4)
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Just tried this carrot cake, my three kids ate them up as soon as possilbe, big hit, thanks!

Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 40 minutes
Calories Per Serving and Nutrition Information 2449 calories per serving view nutrition facts
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Ingredients

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

Directions

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.

Reviews

Just tried this carrot cake, my three kids ate them up as soon as possilbe, big hit, thanks!
***** 9 months ago by sweetlove

This review was helpful This review was not helpful

The recipe has been corrected. Turns out great with only two teaspoons of baking soda.
**** 9 months ago by sean

This review was helpful This review was not helpful

YUK!!! Two TEASPOONS of baking soda NOT TABLESPOONS!!! Had to throw the whole thing out!!! What a waste!!!
* 10 months ago by CCM

This review was helpful This review was not helpful

this is the best carrot cake ever. Everyone that ate it loved it.
***** over 6 years ago by mjom58

+3 This review was helpful This review was not helpful

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Nutrition Facts

Serving Size 646g
Amount per Serving
Calories 2449 57% of calories from fat
% Daily Value*
Total Fat 156.0g240%
 Saturated Fat 86.0g431%
 Trans Fat 0.0g
Cholesterol 530mg177%
Sodium 1535mg64%
Total Carbohydrate 244.0g81%
 Dietary Fiber 8.0g34%
 Sugars 165.0g
Protein 32.0g64%
Vitamin A 369%  Vitamin C 14%
Calcium 23%  Iron 45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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