Andre black's carrot cake

Yield: 1 servings

Measure Ingredient
3 larges Eggs, beaten *
2 cups Sugar *
1 cup Plus 2 Tbsp salad oil
2 cups Plus 1 Tbsp sifted cake flour *
1⅛ teaspoon Cinnamon
1½ teaspoon Salt
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.

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