Best 4 Carrot Cake By Mrs Fields Recipes
Carrot cake is a moist and flavorful dessert that is perfect for any occasion. This classic recipe, inspired by the iconic Mrs. Fields, combines grated carrots, chopped walnuts, and a sweet cream cheese frosting to create a truly unforgettable treat. Whether you're a seasoned baker or just starting out, this easy-to-follow recipe will guide you through the process of making a delicious and visually stunning carrot cake. Along with the main recipe, you'll also find variations for a gluten-free version, a cream cheese frosting alternative, and a decadent chocolate cream cheese frosting. With detailed instructions and helpful tips, this article has everything you need to create a carrot cake that will impress your friends and family.
Check out the recipes below so you can choose the best recipe for yourself!
MRS. THOMPSON'S CARROT CAKE
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
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.
MRS. FIELDS CARROT CAKE
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
CARROT CAKE BY MRS. FIELDS
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
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
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.
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Use fresh ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and other produce.
- Grate your carrots finely: This will help them distribute evenly throughout the cake batter and prevent them from becoming too chunky.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This is the best way to tell if the cake is done baking.
- Let the cake cool completely before frosting it: This will help the frosting set properly.
- Use a cream cheese frosting: Cream cheese frosting is the classic frosting for carrot cake. It's rich, creamy, and perfectly complements the sweet and spicy flavors of the cake.
- Decorate the cake with chopped nuts, grated carrots, or sprinkles: This will give your cake a festive and fun look.
Conclusion:
Carrot cake is a delicious and versatile cake that can be enjoyed all year round. With its moist texture, sweet and spicy flavor, and creamy frosting, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give carrot cake a try. You won't be disappointed!
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