3rd Place, Dessert Category
2013 Ohio State Fair
Amy Kent
Centerberg, Ohio

10 Servings

3 c. The Winery at Otter Creek Vidal Blanc
2 c. Flour
1 tsp. Cinnamon
½ tsp. Baking Soda
½ tsp. Baking Powder
½ tsp. Salt
½ c. (1 stick) of butter at room temperature
½ c. Sugar
½ c. Brown Sugar, packed
1 egg
1 tsp. Vanilla
1 c. Carrots, grated
½ c. Walnuts, chopped
1 c. Raisins
1 c. Coconut
115 oz can Crushed Pineapple, drained well
8 oz. Cream Cheese
2-3 c. of Powdered Sugar
¼ c. (½ stick) Butter


1. In a medium saucepan add 2½ c. wine raisins, pineapple, coconut, and carrots and cook until syrupy about 20 minutes; drain, saving wine syrup. Cool fruit to room temperature. Place syrup back in pan and reduce to ½ c.

2. Preheat oven to 350° F. Cover jelly roll pan with parchment. In small bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Set aside. Cream together ½ c. butter and sugars until light yellow in color. Add in egg and vanilla and beat until fluffy. ¼ c. wine mix in 1½ c. carrots, pineapple mixture, nuts,until combined and then slowly add in flour mixture. Spread onto jelly roll pan and bake for 20 minutes. Remove from oven, let cool.

3. In large mixing bowl whip cream cheese and butter until fluffy. Slowly add in ¼ c. wine and powdered sugar. Beat until well combined.

4. To make parfaits: in each small wine glass, place small spoon of cream cheese mixture, cut cake out with small round biscuit cutter (you need 30). Place cake round in glass topped with teaspoon of fruit mixture and more cream cheese mixture. Repeat then top with 3 cake rounds. Top with more fruits, cream cheese mixture, and drizzle with remaining wine sauce. If desired, place remaining cream cheese in decorateo bag and pip on top of cake drizzle with wine sauce and top off with fruit. Enjoy! *Can be made ahead and refigerated until ½ hour before serving*