Debbie Fields' Carrot Cake

My friend, Rhea Scott, introduced me to this delicious carrot cake. I can honestly say it's the best I've ever had. The cake is dense and rich and definitely not healthy despite the carrots involved. :) I would say this is one recipe you have to try at least once, even though it looks intimidating. It's worth it!
Debbie Fields' Carrot Cake
Debbie Fields' Carrot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Debbi Fields' Carrot Cake

  • 3

    sticks unsalted butter (softened)

  • 1

    C packed brown sugar

  • 1

    C white sugar

  • 2

    tsp vanilla

  • 3

    eggs

  • 2 1/2

    C flour

  • 1

    tsp baking soda

  • 1

    tsp baking powder

  • 1

    tsp cinnamon

  • 1/4

    tsp salt

  • 1/2

    C apple juice

  • 1 1/2

    C grated carrots (about 3 or 4)

  • 1

    medium shredded sweet potato

  • 1

    large Granny Smith apple peeled and chopped or grated

  • 1/2

    C crushed pinapple

  • 1

    C chopped pecans (opt)

  • 3

    T heavy cream (don't have to use it)

  • Frosting:

  • 16

    oz. cream cheese, softened

  • 1

    stick unsalted butter, softened

  • 2

    tsp vanilla

  • 1

    Tbsp lemon juice

  • 2

    lb. powdered sugar (1 bag)

  • .

Directions

Preheat oven 10 350. *Grease and flour 3 9" cake pans. Cream sugars and butter. Beat in vanilla, Add eggs 1 at a time beating well. In another bowl mix dry ingredients. Add to butter mixture, alternating with juice. Stir in carrots, sweet potato, apple, pineapple, and pecans. Divide into the 3 pans. bake in middle rack for 25-30 min. Remove from oven and cool on wire racks for 15-20 minutes. Then turn then out of their pans to continue to cool. While still warm, brush with the cream. *Cutting out parchment paper and greasing it and lining the pans with it makes the process of removing them from the pans a lot easier. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Beat cheese and butter till smooth. Add vanilla, and lemon juice, beat until just combines. Gradually beat in sugar till smooth. Place a layer of cake on serving plate and spread with a thin layer of frosting. Repeat with all layers. Frost the top and sides of cake with remaining frosting. Garnish with chopped pecans if desired. Refrigerate 1 hour before serving.

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