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Mrs. Fields Carrot Cake

 
Mrs. Fields Carrot Cake
1.7k

This is the best carrot cake ever. My friends said that they would buy it from me. I only make it on special occasions. MJ

Yield

16

servings

Prep

15

min

Cook

40

min

Ready

120

min

Trans-fat Free
 

Ingredients

Cake
2 ½ cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons cinnamon
1 cup brown sugar
light, packed
*
1 cup sugar
white
1 ½ cups butter
softened
3 large eggs
2 teaspoons vanilla extract
pure, extract
3 cups carrots
grated
½ cup pineapple
crushed, drained
*
1 cup raisins, seedless
1 cup walnuts
chopped
Icing
16 ounces cream cheese
softened
½ cup butter
salted
1 tablespoon lemon juice
fresh
2 teaspoons vanilla extract
3 cups powdered sugar

Directions

Preheat oven to 350℉ (180℃).

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 the 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 the center of the oven for 60 to 70 minutes. A toothpick inserted into the center should come out clean.

Cool in pans for 10 minutes.

Then invert cakes onto a rack and cool to room temperature.

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.

Add sugar gradually, mixing on low until smooth.

TO FROST 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 the 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.

This is the best carrot cake ever. My friends said that would buy it from me. I only make it on special occasions. MJ

 

* not incl. in nutrient facts

Reviews

+5

about 6 years

No wonder this recipe has been popular for decade. Made it yesterday, it was absolutely to die for. The cake was super moist, buttery, and the cream cheese frosting added extra creaminess and richness. It's such a delicious cake that nobody could say no to.

I did make a few changes to make it a little bit lighter and less sweet. I made half of the recipe, baked it in a 9 by 13-inch baking pan (that's why my carrot cake came out thinner than it should be), used 1 cup white whole wheat flour and 1/4 cup white flour; 1/2 cup brown sugar and 1/4 cup of white sugar; 1 stick butter and 1/4 cup olive oil.

For the frosting, I used 8 ounces cream cheese, 1/2 cup powdered sugar, didn't use any butter, and also sprinkled some toasted coconut flakes on top.

The frosting was creamy and sweet enough for me unless you like super sweet and buttery, add butter and more sugar. I love toasted coconut flakes that really gave the cake extra yumminess.

+2

over 7 years

this is the best carrot cake ever. my friends said that would buy it from me. i only make it on special occassions.

MJ

+2

over 9 years

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

+5

over 9 years

The recipe has been corrected. Turns out great with only two teaspoons of baking soda.

+5

over 9 years

YUK!!! Two TEASPOONS of baking soda NOT TABLESPOONS!!! Had to throw the whole thing out!!! What a waste!!!

+10

over 14 years

this is the best carrot cake ever. Everyone that ate it loved it.

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Comments

Roa
Mangaroa, New Zealand
 about 3 years ago

Yeah, I had been forward the same recipe with two tablespoons of baking soda too! No wonder it tasted horrid. Thankfully you got the right measurements now.


West Simsbury, CT, USA
 over 1 year ago

The frosting was delicious. I thought the cake could of been a bit more moist. I rate the cake a 7 out 10.


Madison, United States
 over 1 year ago

This is not the recipe in Mrs. Field's cookbook. That has shredded sweet potato and apple sauce. Plus, in the instructions, you need to pour it into THREE round pans to bake, because it won't cook as well in just TWO pans.

Yes it is the recipe in the Mrs Fields cook book. I have the cook book. I have baked this cake several times and it's delicious. It's very dense which I love in a carrot cake!

Home chef
Halifax, Canada
 over 1 year ago

 3 months ago

Epic recipe! Followed recipe closely but creamed butter and sugar (I used slightly less than 2 cups of brown sugar altogether), added egg one by one then slowly incorporated dry mix. Ommited pineapple. I baked it in one 9in/23cm cakepan (cake rose nicely and was dense + moist) 180C for 65 mins and reduced to 150 for further 20 mins. Left to cool in pan for 30 mins then turned out on a plate. Will definitely bake again, thanks!

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 61257% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 133mg 44%
Sodium 384mg 16%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 8%
Sugars g
Protein 16g
Vitamin A 92% Vitamin C 3%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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