I was a military wife for 20 years. I confess I don’t enjoy travel, but I loved to pick up & move. Weird, right?
We were stationed at Offutt AFB in Omaha, NE, & expecting our second child. Our base commissary was sponsoring a cake contest. (that’s a grocery store to you Civilians) I was encouraged to enter my Carrot Cake by a neighborhood friend.
My husband dropped off the dessert, & I followed later with Kiddo #1 (AKA Emily) I was thrilled to discover that I had WON the $150 gift certificate for the prettiest cake & also the $300 gift certificate for the most delicious cake!
Greg & I determined early on to be givers in this life. But how does one tithe on a gift certificate? We actually didn’t have $45 to spare from our tight budget at the time, so we asked our Pastor & his wife to make out a grocery list of desired items. Missionary friends on furlough were visiting, so they, too, gave us a list of needs. I shopped for us all at the commissary.
I’ve never entered another contest, but for a brief shining moment, I enjoyed the prize & the compliments. This would be more impressive if you didn’t know that only 6 cakes were entered that year… BUT I beat out the previous year’s winner, and there were 50 contestants that year. :-)
The funny thing is, I’m not a fan of carrot cake, but my husband was. So sometimes self is denied so that others will be blest. Today’s recipe is for my Prize-Winning Carrot Cake.
Phil 3:14 tells us ALL to “press toward the mark for the PRIZE of the high calling of God in Christ Jesus.” We can ALL be prize-winners!
PRIZEWINNING CARROT CAKE
2 c. sugar
1-1/2 c. vegetable oil
2 tsp. baking soda
1 tsp. salt
2 c. sifted flour
3 tsp. cinnamon
3 c. finely grated carrots
2 tsp. vanilla extract
Cream oil and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
Sift dry ingredients together; add to creamed mixture, blending well. Bake in three 8″ greased and floured pans for 40 minutes in a preheated 325° oven.
Cool 10 minutes in pan and turn out onto a cooling rack. Cool completely and frost with cream cheese frosting.
Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened
½ to1 c. butter, softened
2 lbs. Confectioner’s sugar
1 tsp. vanilla
Beat cream cheese and butter until there are no lumps. Gradually mix in confectioner’s sugar and vanilla.
If you want a softer frosting, use the full amount of the butter. I use the smaller amount of butter for a stiffer frosting so that it can be piped onto cake attractively.
It freezes well, so if you are a plan-ahead kind of person, make this cake, wrap well, and freeze for up to 3 months.