Happy Birthday, DH!

DH and I will celebrate fifteen years of marriage this summer.  That means I've made Mrs. Field's Carrot Cake at least fifteen times.  Probably more, since it's the one cake he requests for his birthday year after year.

 

I use the recipe DH's mom wrote out for me.  Low fat, it's not. Two bricks of cream cheese and an entire pound of butter!

I gathered the ingredients and the kitchen tools I'd need; strainer for the crushed pineapple, chopper for the walnuts, Kitchenaid to shred the carrots and the hand mixer for the batter.

The job was made easier since we've organized all our baking needs into one place.  I got the idea from this fun blog, Sugar Pie Farmhouse.

 

Okay, so Aunt Ruthie's baking center is a little more grand!  Ha, ha.  But I liked her idea of having everything for baking all in one spot.  We made our island this winter by putting four kitchen cabinets back to back and topping them with a butcher block top.  A couple coats of red paint and added casters at each corner so, if need be, it can be pushed against the wall to make more room. 

Once the batter is made up, add the extras; raisins, shredded carrot, chopped walnuts and crushed pineapple.

 

This year I made it a triple layer cake but it can also be made as a double layer.

 

 



Happy Birthday, DH!

 

Mrs. Field's Carrot Cake

 

Stir together:





2 1/2 cups flour

2 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

1 cup light brown sugar, packed

1 cup white sugar

 

1 1/2 cups salted butter, softened

3 large eggs

2 tsp. vanilla

Add the butter and only one egg and the vanilla and blend on low.  Beat on medium for two minutes then add the other two eggs one at a time beating 30 seconds after each.

 

3 cups grated carrots (3-4 medium)

1/2 cup crushed pineapple, drained

1 cup raisins

1 cup (4 oz.) chopped walnuts

Add and blend on low.

 

Pour into 2 nine inch pans (or 3 eight inch) that have been greased and floured .  Bake at 350 for 60-70 minutes or until a toothpick comes out clean.  (The three layers took only 35 minutes.)  Invert immediately onto cooling racks.  Let cool 10 minutes then carefully lift off the pans.

 

Cream Cheese Icing

16 oz. cream cheese, softened

1/2 cup salted butter, softened

1 T. fresh lemon juice

2 tsp. vanilla

3 cups confectioners sugar

 

Cream together the cream cheese and butter then add the lemon juice and vanilla.  Gradually add the confectioners sugar and blend on low until smooth.

 

Spread plenty of frosting between each layer and over the cake. 

 

 

Enjoy!