Mrs. Fields Carrot Cake

Yield: 12 Servings

CAKE

2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts 
ICING

16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar 
Preheat oven to 350-degrees. Grease and flour two 9-inch
 cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon
 and sugars. 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.

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

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.
 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.