Best 2 Mrs Fields Carrot Cake Recipes

If you're craving a moist, delicious carrot cake with a creamy frosting, look no further than Mrs. Fields' Carrot Cake. This classic dessert is perfect for any occasion, from birthdays to potlucks. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.

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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.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a light and moist cake.
Grate the carrots finely so that they distribute evenly throughout the cake.
Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Overmixing can result in a tough cake.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Let the cake cool completely before frosting. This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Conclusion:

Mrs. Fields' Carrot Cake is a delicious and moist carrot cake that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and festive dessert, give this recipe a try.