Mrs. Fields' Original Cookies, Inc. bakes and sells specialty cookies, brownies, pretzels, and other baked goods. From one store started by Debbi and Randy Fields in 1977, the firm has expanded to over 1,500 stores named Mrs. Fields' Original Cookies, the Great American Cookie Company, the Original Cookie Company, Pretzel Time, Hot Sam, and Pretzelmaker. This is a true success story of an American homemaker and her husband who overcame numerous obstacles to create an international business. However, like many companies that began as family businesses, it reorganized under outside leadership and ownership. The firm's chocolate chip cookies were so popular that they became the subject of a modern urban legend in the late 1980s and early 1990s.

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Carrot Cake




CARROT CAKE
Mrs. Fields Copycat Recipe

2 1/2 cups all purpose flour
2 tablespoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 1/2 cup butter, softened
3 large eggs
2 teaspoons pure vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts
16 ounces cream cheese, softened
1/2 cup salted butter, softened
1 tablespoon fresh lemon juice (about 1 large lemon)
2 teaspoon pure vanilla extract
3 cups confectioners' sugar

Cake: 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 the sides of the bowl. And the 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 the batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for 60 to 70 minutes or until a toothpick inserted into center should come out clean. Cool in pans for 10 minutes. Then invert cakes on rack and cool to room temperature.

Icing: In 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 ice the 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.

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