Recipe(tried): Mrs. Fields Carrot Cake with Lemon Icing (with pineapple, raisins and walnuts)

MRS. FIELDS CARROT CAKE

2 1/2 cups flour
1 cup brown sugar
1 cup sugar
2 tablespoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups butter, softened
3 large eggs, divided use
2 teaspoons vanilla
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup walnuts, chopped
Lemon Cream Cheese Icing (recipe follows)

Preheat oven to 350 degrees F. Grease and flour two (9-inch) layer cake pans.

In a large bowl stir together flour, sugars, baking soda, cinnamon and salt. 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 ICE THE 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.

LEMON CREAM CHEESE ICING

2 pkg (8 oz each) cream cheese, softened
1/2 cup butter, softened
1 tablespoon lemon juice
2 teaspoon vanilla
3 cups confectioners' sugar

On a medium bowl with electric mixer on medium speed, beat cream cheese and butter together until smooth. dd lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

Makes 1 (9-inch, 2-layer) cake, 12 servings
Source: Mrs. Fields