Jancey's Cooking Corner: Carrot Cake

Monday, December 10, 2012

Carrot Cake

Photo courtesy of Mt. Carmel Daily Republican Daily Register.

The time is now, to announce the winner of not only the dessert category, but also the overall winner of the Holiday Cooking contest, held at our local grocery store last weekend. This carrot cake was voted hands down the top honor of the event. That says a lot. It's very moist and the pineapple adds a whole new dimension to the flavors. I kept hearing spectators talk and recommend to others, "Try this . . ." and you should, too.

Desserts Category and Overall Winner

Carrot Cake

Eva Wyatt, Princeton

2 cups sifted flour

2 tsp. baking powder

1-1/2 tsp. baking soda

1 tsp. salt

2-1/2 tsp. cinnamon

4 large eggs

1-1/2 cups oil

2 cups sugar

2-3/4 cups coarsely grated carrots

1 (8 oz.) can of crushed pineapple, drained

3/4 cup of chopped walnuts or pecans

1 cup shredded sweetened coconut

Sift together flour, baking powder, baking soda, salt and cinnamon. In a large bowl, mix sugar, oil and eggs. Add flour mixture a little at a time, mixing well after each addition. Add carrots, pineapple, nuts and coconut, then blend thoroughly.

Turn into either: 3 greased and floured cake pans or 1 (9x12) greased and floured deep cake pan. Bake at 350 degrees for 35-40 minutes. If removing cake from pan, let cool for 10 minutes before removing. Cool completely then frost with cream cheese frosting.

Cream Cheese Frosting

1/2 cup butter or margarine

1 (8 oz.) package of cream cheese

1 1/2 tsp. of vanilla

1 lb. package confectioner’s sugar (start with 1/2 lb. and add to taste, 1 lb. may be too sweet)

Soften butter and cream cheese. Cream together with vanilla. Sift in confectioner’s sugar and blend well. If too thick, add one tsp. of milk to thin frosting.