Best 2 Mrs Fields Carrot Cake Recipes

**Carrot Cake: A Culinary Symphony of Sweetness and Delight**

Carrot cake stands as a delectable treat, captivating taste buds with its moist texture, harmonious blend of spices, and the irresistible charm of cream cheese frosting. This culinary masterpiece traces its roots back to the medieval era, gaining popularity in Europe before embarking on a journey across the globe. Today, carrot cake is celebrated as a beloved classic, gracing dessert tables at countless gatherings and leaving a trail of satisfied smiles in its wake.

This article presents a collection of carrot cake recipes, each offering a unique interpretation of this timeless dessert. From the traditional to the contemporary, these recipes cater to diverse preferences and skill levels, ensuring that every baker can find their perfect match.

1. **Classic Carrot Cake:** This recipe embodies the quintessential carrot cake experience, featuring a moist and tender crumb studded with grated carrots, walnuts, and raisins. A luscious cream cheese frosting crowns the cake, adding a layer of rich, tangy sweetness.

2. **Spiced Carrot Cake:** For those who relish a more pronounced flavor profile, this recipe incorporates a blend of aromatic spices, including cinnamon, ginger, nutmeg, and cloves. The result is a cake that bursts with warmth and depth, complemented by a velvety cream cheese frosting.

3. **Creamy Carrot Cake:** This recipe elevates the classic carrot cake with a luscious cream cheese filling sandwiched between two layers of moist carrot cake. The cream cheese filling adds an extra layer of richness and creaminess, making each bite an indulgent delight.

4. **Gluten-Free Carrot Cake:** This recipe caters to those with gluten sensitivities or preferences, offering a delectable carrot cake that is both delicious and allergen-friendly. Almond flour and coconut flour combine to create a tender and flavorful cake, while a dairy-free cream cheese frosting completes the gluten-free experience.

5. **Healthy Carrot Cake:** This recipe strikes a balance between indulgence and health consciousness, using whole wheat flour, natural sweeteners, and reduced-fat cream cheese to create a carrot cake that is both satisfying and nutritious. Enjoy a guilt-free slice without compromising on taste.

With this diverse selection of carrot cake recipes, home bakers can embark on a culinary adventure, exploring the nuances of flavor and texture that make this dessert a beloved favorite. Whether you prefer the classic simplicity of the traditional recipe or are drawn to the innovative twists of the contemporary creations, there is a carrot cake recipe here to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Prep your ingredients: Before starting, measure and prep all your ingredients to ensure a smooth baking process.
Use fresh carrots: Fresh carrots provide a vibrant color and natural sweetness to the cake.
Don't overmix the batter: Overmixing can result in a dense cake. Mix just until the ingredients are well combined.
Toast the nuts: Toasting the walnuts or pecans enhances their flavor and adds a nice crunch to the cake.
Don't overbake the cake: Check the cake for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready.
Let the cake cool completely: Allow the cake to cool completely before frosting it. This helps the frosting set properly and prevents it from melting.
Use a cream cheese frosting: Cream cheese frosting pairs perfectly with the carrot cake, providing a tangy and creamy balance to the sweet cake.
Decorate with chopped nuts or sprinkles: Add a festive touch by decorating the cake with chopped nuts, sprinkles, or other desired toppings.

Conclusion:

Indulge in the delightful flavors of Mrs. Fields' Carrot Cake, a classic dessert that combines moist carrot cake layers with a rich cream cheese frosting. With its straightforward preparation, this recipe is perfect for bakers of all skill levels. Whether you're celebrating a special occasion or simply craving a comforting treat, this carrot cake will surely satisfy your sweet tooth. So gather your ingredients, preheat your oven, and embark on a delicious baking journey!