Debbie Fields Carrot Cake Food

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'S CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
• In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding.
• Gradually stir in the dry ingredients, then fold in the carrots, pineapple, coconut, walnuts and raisins.
• Pour the batter into the prepared pan, and spread evenly.
• Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.
• Frost with cream cheese frosting of your choice.

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.