Eight-letter word in Level 1 / Mrs. Fields Carrot Cake

Heh, I got an EIGHT-letter word in Level 1 of a recent Bookworm game: STREAMED. I had to abandon that game not long after since the lack of background noise effects and music drove me nuts! (not literally :P) In Level 2 of the same game, I got a six-letter word which I didn't know existed: HADJES. Bookworm is good for expanding your vocabulary, or at least for increasing your knowledge of valid letter combinations which make words according to the game! ;)


Mrs. Fields Carrot Cake

Yield: 12 Servings

CAKE
2 1/2 cups All-purpose flour
1 tablespoon Baking soda
1/4 teaspoon Salt
2 teaspoon Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cups Butter, softened
3 large Eggs
2 teaspoon 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 tablespoon Fresh lemon juice (about 1 large lemon)
2 teaspoon Pure vanilla extract
3 cups Confectioners' sugar

Preheat oven to 350 degrees F. 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.