Main Ingredients:

See below ingredients and instructions of the famous recipe

Cooking Preparation of the Recipe:

2 1/2 Cup All-purpose flour2 Tablespoon Baking soda1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed1 Cup White sugar
1-1/2 Cup Butter, softened3 Large Eggs
2 Teaspoon Pure vanilla extract3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened1/2 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 350-degrees. Grease and flour two 9-inch cake pans. In alarge bowl stir together flour, baking soda, salt, cinnamon and sugars. Addbutter, 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 thoroughlycombined. Pour batter into prepared pans and smooth the surface with arubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nsertedinto center should come out clean. Cool in pans for 10 minutes. Then invertcakes on rack and cool to room temperature. TO PREPARE ICING: On a mediumbowl with electic mixer on medium speed, beat cream cheese and butter untilsmooth add lemon juice and vanilla; beat until combined. Add sugar
gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place onelayer 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. Refrigerate1 hour to set icing.
Mrs. Fields Carrot Cake 249

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