Best 5 Carrot Cake By Mrs Fields Recipes

Carrot cake is a classic dessert that is often enjoyed during special occasions such as Easter and Thanksgiving. The combination of sweet carrots, warm spices, and a creamy frosting makes carrot cake a favorite among people of all ages. If you are looking for a delicious and easy-to-make carrot cake recipe, then you have come to the right place. In this article, we will provide you with all the ingredients and step-by-step instructions you need to make the perfect carrot cake. So, whether you are a seasoned baker or just starting to learn, read on to discover the best recipe for carrot cake by Mrs. Fields.

Check out the recipes below so you can choose the best recipe for yourself!

MRS. FIELDS CARROT CAKE

Mrs. Fields Carrot Cake image

I received an email this morning with a few more copycat recipes in it. They sounded too yummy not to post!

Provided by senseicheryl

Categories Dessert

Time 1h20m

Yield 1 9-inch cake, 12-16 serving(s)

Number Of Ingredients 18

Ingredients

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

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.

CARROT CAKE BY MRS. FIELDS

Carrot Cake By Mrs. Fields image

Provided by Tracey Kersten

Categories Cakes

Number Of Ingredients 19

Ingredients

1/2 c all purpose flour
2 Tbsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 c brown sugar, firmly packed
1 c sugar
1/2 c butter, softened
3 large eggs
2 tsp vanilla extract
3 c carrots peeled and grated
1/2 c pineapple, crushed
1 c raisins
1 c chopped walnuts
ICING INGREDIENTS
16 oz cream cheese, softened
1/2 c butter, softened
1 Tbsp lemon juice
2 tsp vanilla extract
3 c confectioners' sugar

Steps:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans.
2. In a large bowl stir together flour, baking soda, salt, cinnamon and sugars.
3. Add butter, one egg and vanilla; blend with electric mixer on low speed.
4. Increase speed to medium and beat for 2 minutes.
5. Scrape down sides of bowl.
6. And remaining eggs, one at a time, beating 30 seconds after each addition.
7. Add carrots, pineapple, raisins and walnuts.
8. Blend on low until thoroughly combined.
9. Pour batter into prepared pans and smooth the surface with a rubber spatula.
10. Bake in center of oven for 60-70 minutes.
11. Toothpick inserted into center should come out clean.
12. Cool in pans for 10 minutes.
13. Then invert cakes on rack and cool to room temperature.
14. TO PREPARE ICING: On a medium bowl with electric mixer on medium speed, beat cream cheese and butter until smooth add lemon juice and vanilla; beat until combined.
15. Add sugar gradually, mixing on low until smooth.
16. 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.
17. Place second layer over the first, rounded side up.
18. Coat the top and sides of the cake evenly with remaining icing.
19. Refrigerate 1 hour to set icing.

MRS. FIELDS CARROT CAKE

Mrs. Fields Carrot Cake image

Provided by My Food and Family

Categories Recipes

Time 2h30m

Number Of Ingredients 20

Ingredients

CAKE
2 1/2 cups all-purpose flour
1 Tbsp baking soda
1/4 tsp salt
2 tsp cinnamon
1 cup light brown sugar, packed
1 cup White sugar
1 1/2 cup butter, softened
3 large eggs, divided
2 tsp pure vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup (6 oz.) raisins
1 cup (4 oz.) chopped walnuts
ICING
16 oz cream cheese, softened
1/2 cup salted butter, softened
1 Tbsp fresh lemon juice (about 1 large lemon)
2 tsp pure vanilla extract
3 cups confectioners' sugar

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

DEBBIE FIELDS' CARROT CAKE RECIPE

Debbie Fields' Carrot Cake Recipe image

Provided by á-177220

Number Of Ingredients 25

Ingredients

Frosting:
Debbi Fields' Carrot Cake
3 sticks unsalted butter (softened)
1 C packed brown sugar
1 C white sugar
2 tsp vanilla
3 eggs
2 1/2 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 C apple juice
1 1/2 C grated carrots (about 3 or 4)
1 medium shredded sweet potato
1 large Granny Smith apple peeled and chopped or grated
1/2 C crushed pinapple
1 C chopped pecans (opt)
3 T heavy cream (don't have to use it)
16 oz. cream cheese, softened
1 stick unsalted butter, softened
2 tsp vanilla
1 Tbsp lemon juice
2 lb. powdered sugar (1 bag)
.

Steps:

Preheat oven 10 350. *Grease and flour 3 9" cake pans. Cream sugars and butter. Beat in vanilla, Add eggs 1 at a time beating well. In another bowl mix dry ingredients. Add to butter mixture, alternating with juice. Stir in carrots, sweet potato, apple, pineapple, and pecans. Divide into the 3 pans. bake in middle rack for 25-30 min. Remove from oven and cool on wire racks for 15-20 minutes. Then turn then out of their pans to continue to cool. While still warm, brush with the cream. *Cutting out parchment paper and greasing it and lining the pans with it makes the process of removing them from the pans a lot easier. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Place a layer of cake on serving plate and spread with a thin layer of frosting. Repeat with all layers. Frost the top and sides of cake with remaining frosting. Garnish with chopped pecans if desired. Refrigerate 1 hour before serving.

MRS. THOMPSON'S CARROT CAKE

Mrs. Thompson's Carrot Cake image

I received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It's requested for many family gatherings and celebrations. -Becky Wachob, Kelly, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 15 servings.

Number Of Ingredients 13

Ingredients

3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Steps:

In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Store in refrigerator.

Nutrition Facts : Calories 552 calories, Fat 25g fat (7g saturated fat), Cholesterol 81mg cholesterol, Sodium 269mg sodium, Carbohydrate 80g carbohydrate (63g sugars, Fiber 2g fiber), Protein 5g protein.

Tips:

Use fresh, high-quality carrots for the best flavor.
Grate the carrots finely so that they blend well into the batter.
Cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Fold in the dry ingredients gradually, alternating with the milk.
Do not overmix the batter, as this can make the cake tough.
Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.
For a cream cheese frosting, beat together cream cheese, butter, and powdered sugar until smooth and fluffy.
For a chocolate frosting, melt chocolate chips and butter together in a microwave or over a double boiler.

Conclusion:

Carrot cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With these tips, you can make a carrot cake that is sure to impress your friends and family.