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.