Recipe by Vicki Chisholm, Copley, Ohio
First place, Cakes (Carrot Cakes), 2017

Baking temperature: 350 degrees
Baking time: 30-35 minutes
Yield: 3, 8” or 9” round pans

Ingredients

One:

2 c carrots

8 oz. pineapple

3.5 oz. coconut

½ c raisings

1 c walnuts

Two:

3 large eggs

2 c sugar

¾ c vegetable oil

¾ c buttermilk

2 t vanilla

Three:

2 c flour

2 t baking soda

½ t salt

2 t cinnamon

Glaze:

1 c sugar

1 ½ t baking soda

½ c buttermilk

½ c butter

1 T corn syrup and 1 t vanilla

Frosting:

2 8 oz. cream cheese

2 sticks butter

2 t vanilla

5-6 cups powdered sugar

Swiss buttercream (used to decorate grass):

1 c sugar

7 lg egg whites

4 sticks butter

2 t vanilla

Fondant (used to decorate):

1 16 oz. bag mini marshmallows

2 T water

½ to 1 cup shortening

Instructions

  • One – combine all ingredients listed in number one.  Drain Pineapple well.  Chop walnuts and carrots
  • Two – in a mixer on medium speed, mix all ingredients listed in number two for 5 minutes
  • Three – sift all ingredients listed in number three
  • Add sifted ingredients to the number two mixture and continue mixing on medium speed for about two minutes
  • Fold in all the ingredients listed in number one above
  • Evenly divide into three round pans, either 9” or 8”.  Bake at 350 for 30-35 minutes
  • While baking make the glaze.  Put all ingredients in t a saucepan and cook over medium heat for 5 minutes, stirring constantly.  Put the glaze on each cake
  • Frosting – cream the butter and cream cheese until light and fluffy.  Add the vanilla and continue to cream for a minute.  Add the powdered sugar a cup at a time.  Keep refrigerated
  • Swiss buttercream frosting – cook the egg whites and sugar over hot water until the sugar completely dissolves.  Beat for 10 minutes until stiff peaks are present.  Add butter and vanilla and beat until smooth
  • Fondant – microwave 30 seconds 1 bag mini marshmallows and 2 T water.  Knead with ½ – 1 cup shortening
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