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.