Andre Black's Carrot Cake
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Andre Black's Carrot Cake
  Cakes    Carrots  
Last updated 6/12/2012 12:57:11 AM. Recipe ID 19633. Report a problem with this recipe.
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      Title: Andre black's carrot cake
 Categories: Cakes, Cheese/eggs
      Yield: 1 Servings
      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 ts 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  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 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, 15 1/2 oz of sugar, and 12 oz cake flour

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Recipe ID 19633 (Apr 03, 2005)

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