Recipe - Mrs. Fields Carrot Cake

CAKE
2 One half cup Allpurpose flour
2 tablespoon Baking soda
One fourth teaspoon Salt
2 teaspoon Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 One half cup Butter, softened
3 lg Eggs
2 teaspoon Pure vanilla extract
3 cup Grated carrots
One half cup Crushed pineapple, drained
1 cup (6oz.) raisins
1 cup (4oz.) chopped walnuts

ICING
16 ounce Cream cheese, softened
One half cup Salted butter, softened
1 tablespoon Fresh lemon juice (about 1
large lemon)
2 teaspoon Pure vanilla extract
3 cup Confectioners' sugar

Preheat oven to 350degrees. Grease and flour two 9inch 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 6070 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.

SOURCE: MRS FIELDS Cookie Book.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini