Andre black's carrot cake

 
                         ANDRE BLACK'S CARROT CAKE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Cheese/eggs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       lg           Eggs, beaten *
    2       c            Sugar *
    1       c            Plus 2 Tbsp salad oil
    2       c            Plus 1 Tbsp sifted cake
                         -flour *
    1 1/8   ts           Cinnamon
    1 1/2   ts           Salt
    1       tb           Baking soda
    1 1/2   c            Shredded coconut
    2       c            Grated carrots
    1       c            Plus 2 Tbsp crushed,
                         -drained pineapple
    1       c            Plus 2 Tbsp crushed
                         -walnuts
    1       c            Raisins
                         -Frosting:
      1/2   c            Softened margarine or
                         -butter
    8       oz           Softened cream cheese
    1       lb           Confectioners sugar
    1       t            Vanilla extract
 
   Here is a recipe, developed young man here in the Detroit area. With this
   recipe, he won a $10,000 scholarship to Johnson and Wales College, which is
   considered a top-notch cooking school, located in Charleston, SC. This
   young man, Andre Black, spent 2 weeks developing this recip, this cake was
   among the top 19 recipes chosen  as winners. Andre was on the
   front page of the Detroit News yesterday, along with the recipe. The
   Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a
   hell of a fruit cake. She found this cake suited to 3 8" layers.
   
   Preheat oven to 350.  Grease and flour three 8" layer pans. Combine eggs,
   sugar and oil.  Beat on high speed until creamy and thick, 3-5 minutes.
   Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the
   dry ingredients to egg mixture; beat well. Repeat with remaining dry
   ingredients, beating well after each addition. Batter will be extrememly
   stiff; it may be necessary to blend with a spatula or spoon. One by one,
   fold in carrots, coconut, pineapple, walnuts and raisins.
   
   Divide batter between the 3 prepared cake pans.  Bake at 350 for 40-45
   minutes, arranging cake pans in oven once.  The cake is done when the
   tester inserted in center comes out clean.  Let cake cool in pans 5
   minutes.  Turn out onto rack to cool completely.
   
   When cakes are cool, prepare frosting: combine margarine, cream cheese,
   sugar and vanilla.  Beat until smooth.  Frost cake.
   
   * Andre's original recipe, written in professional baking terms, calls for
   6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour
   
   Andre hopes tobbecome an executive chef, and own his own resturant someday.
  
 
 
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