|
Andre Black's Carrot Cake
Author/Submitted by:
Servings: 1
Categories:
Cakes
/
Desserts
Ingredients: 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
Directions:
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 recipe, 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.
|
