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Carrot Cake Recipe

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This recipe for Carrot Cake, by , is from Family & Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mrs. Fields


2 cups all purpose flour
2 tbsps. baking soda
tsp. salt
2 tsps. cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 cups butter, softened
3 large eggs
2 tsps. pure vanilla extract
3 cups carrots, grated
cup pineapple, crushed
1 cup raisins
1 cup walnuts, crushed

16 oz. cream cheese, softened
cup salted butter
1 tbsp. lemon juice, fresh (1 large lemon)
2 tsps. pure vanilla extract
3 cups icing sugar

Preheat oven to 350F. Grease and flour two 9" cake pans. Stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla. Blend on low speed; increase speed to medium and beat 2 minutes. Scrape 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 surface with rubber spatula. Bake 60-70 minutes until toothpick inserted comes out clean. Cool in pans 10 minutes then invert on rack and cool. Beat cream cheese and butter until smooth, then add lemon juice and vanilla. Beat until combined and add icing sugar gradually, mixing on low until smooth. Refrigerate one hour to set icing.




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