Carrot Cake, 10/25/12

King Arthur Flour "Great Cake Contest"

Stephanie Williams of Searcy, 1st Place, 2012 Arkansas State Fair



2 cups King Arthur All-Purpose Flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1 1/4 cups oil

2 cups sugar

1 teaspoon vanilla

4 eggs

3 cups shredded carrots (plus extra for topping)

1 cup chopped{}pecans (plus extra for topping)



1 1/2 sticks unsalted butter, softened

1 1/2 packages cream cheese, softened

1 1/2 boxes powdered sugar

1 1/2 teaspoons vanilla

2/3 cup coconut (plus extra for topping)


For Cake: Stir together in a mixing bowl, King Arthur all-purposeflour, baking soda, baking powder and cinnamon. Set aside. Then combine oil,sugar and vanilla. Mix well with a mixer, while adding one egg at a time.Gradually add dry mixture to wet, blending well. Fold in carrots and pecans.Pour into two (2) 9-inch round pans (if you use 8-inch pans you will needthree), grease and flour pans, split batter evenly between pans. Bake at 350degrees F for about 30 to 35 minutes. Let cakes fully cool before icing.


For Icing: Using a mixer, blend together softened butter andsoftened cream cheese. Add powdered sugar and then vanilla. Set aside.


To Assemble: Once cake is cooled, spread icing onto each layerwhile sprinkling coconut on top of each icing layer. Top with fresh pecans,shredded carrots and coconut.