Andre Black's Carrot Cake
- 3 lrg Large eggs, beaten *
- 2 c. Sugar *
- 1 c. Plus 2 Tbsp salad oil
- 2 c. Plus 1 Tbsp sifted cake flour *
- 1 1/8 tsp Cinnamon
- 1 1/2 tsp Salt
- 1 Tbsp. Baking soda
- 1 1/2 c. Shredded coconut
- 2 c. Grated carrots
- 1 c. Plus 2 Tbsp crushed, liquid removed pineapple
- 1 c. Plus 2 Tbsp crushed walnuts
- 1 c. Raisins Frosting:
- 1/2 c. Softened margarine or possibly butter
- 8 ounce Softened cream cheese
- 1 lb Confectioners sugar
- 1 tsp 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, that 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 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 Large eggs, sugar and oil. Beat on high speed till creamy and thick, 3-5 min.
- Sift together flour, cinnamon, salt and baking soda. Slowly add in 1/3 of the dry ingredients to egg mix; 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 possibly spoon. One by one, mix in carrots, coconut, pineapple, walnuts and raisins.
- Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 min, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cold in pans 5 min. Turn out onto rack to cold completely.
- When cakes are cold, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat till smooth. Frost cake.
- * Andre's original recipe, written in professional baking terms, calls for 6 ounce beaten Large eggs, 15 1/2 ounce of sugar, and 12 ounce cake flour
- Andre hopes tobbecome an executive chef, and own his own resturant someday.
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