Mrs. Fields' Carrot Cake
A butter based carrot cake with a little of everything. If you like more spices in your cake, add a pinch or two of nutmeg and cardamom.
Servings 16
Cost 5
Ingredients
- 2 ½ cups all-purpose flour (330 grams)
- 1 tablespoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon salt (increase to ¾ teaspoon if using unsalted)
- 1 cup granulated sugar (200 grams)
- 1 cup light brown sugar (200 grams)
- 3 sticks salted butter, very soft, almost melted (12 oz)
- 1 teaspoon vanilla extract
- 3 large eggs (150 grams)
- 3 cups grated carrots (shred then chop the shredded carrots)** (300 grams)
- ⅔ cup sweetened flaked coconut or ½ cup unsweetened
- ½ cup drained crushed pineapple, measured after draining
- 1 cup raisins
- 1 cup chopped walnuts
Cream Cheese Frosting
- 16 ounces softened cream cheese
- 4 ounces unsalted butter, softened
- 1 pinch salt
- 2 teaspoons vanilla extract
- 2-3 cups powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- This is an optional step, but if you are using raisins and pineapple, you can soak the raisins in pineapple juice for about an hour before baking. Otherwise, soak them in water.
- Preheat the oven to 350 degrees F. Grease and flour 2 9-inch cake pans or 3 8-inch cake pans.
- In a mixing bowl, mix together the flour, baking soda, salt, cinnamon and sugars until evenly blended. If you have a stand mixer, do this with the paddle attachment on low.
- Add the extremely soft (partially melted) butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 1 minute. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition.
- Add carrots, pineapple, raisins and walnuts. Mix on medium until thoroughly combined.
- Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for about 35 minutes. Toothpick inserted into center should come out clean. Let cool in pans for 15 minutes. Invert cakes on rack and cool to room temperature.
- To make the frosting, beat the softened cream cheese until smooth, then beat in the softened butter. Beat until smooth and creamy, then add the salt, vanilla and powdered sugar. With the whisk attachment of a stand mixer, beat on high for two minutes or until it is light and fluffy.
- Spread the frosting over the cakes, stack and frost top and sides. Store in the refrigerator until ready to serve.
Notes
Unless you like bigger shreds of carrots, shred the carrots in a food processor on using a grater, then put them on a cutting board and chop them into smaller pieces with a chef's knife.