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Andre Black's Carrot Cake

Author/Submitted by:
Servings: 1
Categories: Cakes / Desserts

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
1  c  Raisins
1/2  c  Softened margarine or
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 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.

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