This was Patty Gordon’s first year to compete in the King Arthur Flour Great Cake Contest at the Tulsa State Fair.
Her stunning carrot cake took second place.
And the recipe sounds like it would make a cake that tastes as good as it looks.
Gordon was kind enough to share the recipe with us, as well as a photo.
Carrot Cake2 cups sugar
1 cup Canola oil
4 eggs
2 cups King Arthur all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped pecans or walnuts
1 teaspoon vanilla
Instructions:
Combine sugar and oil in large mixing bowl.
Add eggs, one at a time, beating after each addition.
Combine dry ingredients and mix well. Add to sugar/oil mixture. Mix well.
Add grated carrots, drained pineapple, nuts, and vanilla.
Grease and flour three (3) nine-inch pans. Bake in a preheated oven (350 degrees) for approximately 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Place on cooling rack for 10 minutes before removing from pan. Let cool completely before frosting.
Cream Cheese Frosting
8 ounces softened cream cheese
1 stick butter, softened
1 box powdered sugar, sifted
1 teaspoon vanilla
Chopped nuts (optional)
Instructions:
Combine softened cream cheese and butter until smooth. Blend in vanilla. Gradually add powdered sugar and beat until smooth. Add nuts (if using) and spread over cooled cake. Decorate cake as desired. Because of cream cheese, refrigerate any leftover cake.
