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 ontoeach layer while sprinkling coconut on top of each icing layer. Top with freshpecans, shredded carrots and coconut.