Mrs. Fields Carrot Cake

Cake
2 1/2 cups all-purpose flour
2 tablespoons baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1 cup light brown sugar, packed
1 cup white sugar
1 1/2 cup butter, softened
3 large eggs
2 teaspoons pure vanilla extract
3 cups grated carrots
1/2 cup crushed pineapple, drained
1 cup raisins
1 cup chopped walnuts

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.

Mrs Fields Icing