King Arthur Flour "Great Cake Contest"
Stephanie Williams of Searcy, 1st Place, 2012 Arkansas State Fair
Cake:
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)
Icing:
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-purpose
flour, 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 need
three), grease and flour pans, split batter evenly between pans. Bake at 350
degrees F for about 30 to 35 minutes. Let cakes fully cool before icing.
For Icing: Using a mixer, blend together softened butter and
softened cream cheese. Add powdered sugar and then vanilla. Set aside.
To Assemble: Once cake is cooled, spread icing onto each layer
while sprinkling coconut on top of each icing layer. Top with fresh pecans,
shredded carrots and coconut.
