Best 4 Carrot Cake By Mrs Fields Recipes

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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



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

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.

MRS. FIELDS CARROT CAKE



Mrs. Fields Carrot Cake image

Provided by My Food and Family

Categories     Recipes

Time 2h30m

Number Of Ingredients 20

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

CARROT CAKE BY MRS. FIELDS



Carrot Cake By Mrs. Fields image

Provided by Tracey Kersten

Categories     Cakes

Number Of Ingredients 19

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

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

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.

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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