|3 larges||Eggs, beaten *|
|2 cups||Sugar *|
|1 cup||Plus 2 Tbsp salad oil|
|2 cups||Plus 1 Tbsp sifted cake flour *|
|1 tablespoon||Baking soda|
|1½ cup||Shredded coconut|
|2 cups||Grated carrots|
|1 cup||Plus 2 Tbsp crushed, drained pineapple|
|1 cup||Plus 2 Tbsp crushed walnuts|
|1 cup||Raisins Frosting:|
|½ cup||Softened margarine or butter|
|8 ounces||Softened cream cheese|
|1 pounds||Confectioners sugar|
|1 teaspoon||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 ⅓ 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, 15½ oz of sugar, and 12 oz cake flour Andre hopes tobbecome an executive chef, and own his own resturant someday.
Random recipe of the day