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Dessert Takes The Cake In Contest

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By JEFF HOUCK, The Tampa Tribune

Published: January 16, 2008

Our congratulations go out to Valrico resident Christine Dohlmar, a frequent Recipes Lost & Found contributor, who is featured in the January-February issue of Cooking Light magazine.

Her Carrot Cake With Toasted Coconut Cream Cheese Frosting won $5,000 and the title of best dessert in Cooking Light's recent Ultimate Reader Recipe Contest.

"I grind oats with flour in a food processor to make this cake more nutritious and use only 1/4 cup canola oil and pureed baby food carrots to make it moist," Dohlmar is quoted as saying. "This cake keeps for up to three days in the refrigerator and also freezes well."

The recipe is featured at right.

NFL Recipe Contest

"Taste of the NFL" and Epicurious.com are hosting a contest among 22 of the National Football League's teams to determine which player has the best recipe:

Football fans can cook recipes from their favorite teams and players, including former New York Giant Ottis Anderson's Deep-Fried Chicken, former Green Bay Packer Donny Anderson's Chicken Spaghetti and former New England Patriot Gino Cappelletti's Shrimp Scampi With Linguine.

Representing the Tampa Bay Buccaneers: former linebacker turned broadcaster Scot Brantley, who offers his grandmother's Raisin Nut Squares.

For each vote, Epicurious .com is donating $1 to America's Second Harvest food banks.

You can vote by going online to www.epicurious.com/ articlesguides/holidays/ superbowl/tasteofthenfl.

Looking for a recipe? Have one to share? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or e-mail

CARROT CAKE WITH TOASTED COCONUT CREAM CHEESE FROSTING
Cake:

3/4 cup all-purpose flour (about 3 1/3 ounces)

1/4 cup quick-cooking oats

1 1/2 teaspoons ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup granulated sugar

1/4 cup canola oil

1 (2 1/2-ounce) jar carrot baby food

2 large eggs, lightly beaten

1 1/4 cups finely grated carrot (about 4 ounces)

1/2 cup golden raisins

Cooking spray

Frosting:

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 tablespoon butter, softened

1 1/4 cups powdered sugar, sifted

1/2 teaspoon vanilla extract

1/4 cup flaked sweetened coconut, toasted

Preheat oven to 325 degrees.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well-blended. Place flour mixture in a large bowl.

Combine granulated sugar, canola oil, baby food and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch-square baking pan coated with cooking spray.

Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Makes 12 servings.

GRANNY JONES' RAISIN NUT SQUARES

1 cup sugar

1 cup self-rising flour

1 cup pecans, chopped

1 cup golden raisins

2 large eggs

2/3 cup vegetable oil

Butter and flour a 9-by-13-inch glass baking dish. Preheat oven to 350 degrees.

In large bowl, mix together all ingredients. Spread evenly in prepared baking dish. Bake until lightly browned, 25 to 30 minutes.

jhouck@tampatrib.com. Recipes are not tested.

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