Published June 30. 2016 12:00AM
2-1/2 cups of King Arthur Flour
2 tsp. baking powder
1 tsp. salt
1-1/2 tsp. baking soda
2 tsp. cinnamon
2 cups sugar
1-1/2 cups oil
4 eggs
2 cups grated carrots
1 (16 oz.) can crushed pineapple in heavy syrup, drained
1/2 cup chopped walnuts
3/4 cup chopped Angel flake coconut
Combine all ingredients and mix well. Bake at 350 F for about 30 minutes until done.
Cream cheese buttercream icing:
4 T. flour
1 cup milk
1 cup sugar
3-1/2 tsp. cream cheese extract
1/2 cup shortening
2 tsp. vanilla
1 cup soft butter
Cook flour and milk until thick. Cool. In separate bowl, add butter, shortening, sugar and vanilla. Beat for a few minutes. Mix. Add cold mixture and mix.
Pineapple filling:
Cook 8 oz. pineapple juice with 1 heaping tablespoon of cornstarch on stove until thick.
PRESS PHOTO BY SUSAN BRYANTDanica Schofer won third place, Madison Stettler won first place, both of Schnecksville and Amelia Swayer of Salisbury Township won second place June 20 at the Schnecksville Fair youth cupcake contest sponsored by House Auctioneers.