2007 Category Winner:
Carrot Cake with Toasted Coconut Cream Cheese Frosting
"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. This cake keeps for up to three days in the refrigerator and also freezes well."
―Christine Dohlmar, Valrico, Florida
View Recipe: Carrot Cake with Toasted Coconut Cream Cheese Frosting
Video: Christine Dohlmar shares the story behind her recipe