{"id":128549,"date":"2025-03-12T14:23:06","date_gmt":"2025-03-12T14:23:06","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/mrs-fields-carrot-cake-cookie-madness\/"},"modified":"2025-03-12T14:23:06","modified_gmt":"2025-03-12T14:23:06","slug":"mrs-fields-carrot-cake-cookie-madness","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=128549","title":{"rendered":"Mrs. Fields’ Carrot Cake – Cookie Madness"},"content":{"rendered":"


\n<\/p>\n

\n

This is one of my oldest carrot cake recipes which I call The Mrs. Fields’ Carrot Cake because it’s adapted from a different recipe from Debbie Fields. Looking at it now, I don’t think I should have called it “Mrs. Fields” because I made so many changes. But that’s what it goes by and it’s what I have been making on and off for years. Usually I make carrot cake with oil, but this carrot cake cake is all about the butter. <\/p>\n

Jump to Recipe<\/a><\/p>\n

\"Mrs.<\/figure>\n

Everything Style Carrot Cake<\/h2>\n

This is an “everything style” carrot cake with walnuts, raisins, pineapple and coconut. I refuse to make it if I am missing any one of those elements. Well, except the coconut. It’s fine without the coconut. But I recommend keeping the pineapple. I suspect the pineapple and the juices that seep out it of react with the baking soda, which is why there is so much baking soda.<\/p>\n

Tablespoon of Baking Soda<\/h2>\n

This seems like a lot of baking soda, but it reacts with the acid from the pineapple and brown sugar. It also makes the cake darker, which is a quality I like in carrot cake. For a lighter colored and less dense carrot cake OR if you are leaving out the pineapple, you can use 2 teaspoons of baking soda and 1 teaspoon of baking powder. I like the dark color of the baking soda version. For the cake in the photo below, I baked two layers with the baking soda and baking powder combo and 1 layer with baking soda. Can you tell which layer has the soda? <\/p>\n

\"Mrs.<\/figure>\n

Mixing Method<\/h2>\n

To keep the cake dense and heavy, this cake calls for a slightly different mixing method — one similar to the two stage method, but not quite the same. You mix all the dry ingredients, add partially melted butter then mix well with one of the eggs. You then add the remaining eggs and other ingredients, beating until everything is well combined. The cake should look like this. <\/p>\n

\"Carrot<\/figure>\n

Two 9-inch or Three 8-inch<\/h2>\n

This cake can be prepared as two 9-inch layers or three 8-inch layers. If you make the three layer version you’ll need to make 1 \u00bd times the frosting. If you want to make it as a smaller cake but still layered, you can make \u2154 of the recipe and use two 8-inch pans. I haven’t tested a 6-inch version yet, but I think a half batch would fit nicely between two 6-inch round cake pans.<\/p>\n

If you try the cake, let me know what you think! It’s definitely a moist carrot cake, and the extra butter adds to the flavor. That being said, there are a lot of great oil based cake with tons of flavor from the spices and there are some good cakes made with honey and maple syrup. My personal favorite is Divorce Cake<\/a>.<\/p>\n

Recipe<\/h2>\n
\n
\n
\n
\"Mrs.<\/div>\n<\/div>\n

Mrs. Fields’ Carrot Cake<\/h2>\n

Anna<\/a><\/span><\/p>\n

A butter based carrot cake with a little of everything. If you like more spices in your cake, add a pinch or two of nutmeg and cardamom.<\/span><\/p>\n

\n

Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Total Time <\/span>1 hour<\/span><\/span> hr<\/span> 5 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

\n
\n
\n

Course <\/span>Dessert<\/span><\/p>\n

Cuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n<\/div>\n

\n

Ingredients\u00a0<\/h3>\n
\n
    \n
  • 2 \u00bd<\/span> cups<\/span> all-purpose flour<\/span> (330 grams)<\/span><\/li>\n
  • 1<\/span> tablespoon<\/span> baking soda<\/span><\/li>\n
  • 1 \u00bd<\/span> teaspoons<\/span> cinnamon<\/span><\/li>\n
  • \u00bc<\/span> teaspoon<\/span> salt (increase to \u00be teaspoon if using unsalted)<\/span><\/li>\n
  • 1<\/span> cup<\/span> granulated sugar<\/span> (200 grams)<\/span><\/li>\n
  • 1<\/span> cup<\/span> light brown sugar<\/span> (200 grams)<\/span><\/li>\n
  • 3<\/span> sticks<\/span> salted butter, very soft, almost melted<\/span> (12 oz)<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n
  • 3<\/span> large<\/span> eggs<\/span> (150 grams)<\/span><\/li>\n
  • 3<\/span> cups<\/span> grated carrots (shred then chop the shredded carrots)**<\/span> (300 grams)<\/span><\/li>\n
  • \u2154<\/span> cup<\/span> sweetened flaked coconut or \u00bd cup unsweetened<\/span><\/li>\n
  • \u00bd<\/span> cup<\/span> drained crushed pineapple, measured after draining<\/span><\/li>\n
  • 1<\/span> cup<\/span> raisins<\/span><\/li>\n
  • 1<\/span> cup<\/span> chopped walnuts<\/span><\/li>\n<\/ul>\n<\/div>\n
    \n

    Cream Cheese Frosting<\/h4>\n
      \n
    • 16<\/span> ounces<\/span> softened cream cheese<\/span><\/li>\n
    • 4<\/span> ounces<\/span> unsalted butter, softened<\/span><\/li>\n
    • 1<\/span> pinch<\/span> salt<\/span><\/li>\n
    • 2<\/span> teaspoons<\/span> vanilla extract<\/span><\/li>\n
    • 2-3<\/span> cups<\/span> powdered sugar<\/span><\/li>\n
    • 1<\/span> tablespoon<\/span> fresh lemon juice<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
      \n

      Instructions\u00a0<\/h3>\n
      \n
        \n
      • \n

        This is an optional step, but if you are using raisins and pineapple, you can soak the raisins in pineapple juice for about an hour before baking. Otherwise, soak them in water. <\/span><\/p>\n<\/li>\n

      • \n

        Preheat the oven to 350 degrees F. Grease and flour 2 9-inch cake pans or 3 8-inch cake pans.<\/span><\/p>\n<\/li>\n

      • \n

        In a mixing bowl, mix together the flour, baking soda, salt, cinnamon and sugars until evenly blended. If you have a stand mixer, do this with the paddle attachment on low.<\/span><\/p>\n<\/li>\n

      • \n

        Add the extremely soft (partially melted) butter, one egg and vanilla; blend with electric mixer on low speed. Increase speed to medium and beat for 1 minute. Scrape down sides of bowl. And remaining eggs, one at a time, beating 30 seconds after each addition.<\/span><\/p>\n<\/li>\n

      • \n

        Add carrots, pineapple, raisins and walnuts. Mix on medium until thoroughly combined. <\/span><\/p>\n<\/li>\n

      • \n

        Pour batter into prepared pans and smooth the surface with a rubber spatula. Bake in center of oven for about 35 minutes. Toothpick inserted into center should come out clean. Let cool in pans for 15 minutes. Invert cakes on rack and cool to room temperature.<\/span><\/p>\n<\/li>\n

      • \n

        To make the frosting, beat the softened cream cheese until smooth, then beat in the softened butter. Beat until smooth and creamy, then add the salt, vanilla and powdered sugar. With the whisk attachment of a stand mixer, beat on high for two minutes or until it is light and fluffy.<\/span><\/p>\n<\/li>\n

      • \n

        Spread the frosting over the cakes, stack and frost top and sides. Store in the refrigerator until ready to serve.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

        \n

        Notes<\/h3>\n

        Unless you like bigger shreds of carrots, shred the carrots in a food processor on using a grater, then put them on a cutting board and chop them into smaller pieces with a chef’s knife.<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

        This is one of my oldest carrot cake recipes which I call The Mrs. Fields’ Carrot Cake because it’s adapted from a different recipe from Debbie Fields. Looking at it now, I don’t think I should have called it “Mrs. Fields” because I made so many changes. But that’s what it goes by and it’s […]<\/p>\n","protected":false},"author":1,"featured_media":128550,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[2954,1611,14315,16121,11411],"dealstore":[],"offerexpiration":[],"class_list":["post-128549","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-cake","tag-carrot","tag-cookie","tag-fields","tag-madness"],"yoast_head":"\nMrs. Fields' Carrot Cake - Cookie Madness - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=128549\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mrs. Fields' Carrot Cake - Cookie Madness - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"This is one of my oldest carrot cake recipes which I call The Mrs. Fields’ Carrot Cake because it’s adapted from a different recipe from Debbie Fields. 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