Title: Mrs Fields Carrot Cake
Categories: Blank Cake
Yield: 1 Servings

2 1/2	c	Flour
2	tb	Baking soda
1/4	ts	Salt
2	ts	Cinnamon
1	c	Brown sugar
1	c	White sugar
1 1/2	c	Butter, softened
3	lg	Eggs
2	ts	Vanilla
3	c	Grated carrots
1/2	c	Crushed pineapple, drained
1	c	Raisins
1	c	Walnut
		ICING
16	oz	Cream cheese
1/2	c	Butter, softened
1	tb	Lemon juice
2	ts	Vanilla
3	c	Powder sugar

Pre-heat oven to 350. Grease and flour 2 9-inch cake pans.

In a lg bowl stir together flour, baking soda, salt, cinnamon and sugars. Add butter, one egg and vanilla; blend with mixer on low speed. Increase spreed to med and beat for 2 minutes.

Scrape down sides of bowel. And remaining eggs, one at a time, beating 30 seconds after each egg. Add carrots, pinapple, rasins and walnuts. Blend on low until thoroughly combined.

Pour batter into prepared pans and smooth the surface the 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 temp.

TO PREPARE ICING: In a med bowl with mixer on med, beat cream cheese and butter until smooth. Add lemon juice and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth

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