* Exported from MasterCook *
Andre Black's Carrot Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
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 <out of 270> 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 extremely
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 to become an executive chef, and own his own restaurant
someday.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 559 Calories; 1g Fat (1.7%
calories from fat); 7g Protein; 143g Carbohydrate; 15g Dietary Fiber;
0mg Cholesterol; 4560mg Sodium. Exchanges: 0 Grain(Starch); 5
Vegetable; 7 1/2 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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