*  Exported from  MasterCook  *

                        Andre Black's Carrot Cake

Recipe By     : Andre Black
Serving Size  : 1    Preparation Time :0:00
Categories    : Cakes                            Cheese/eggs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lg           Eggs -- beaten *
   2       c            Sugar *
   1       c            Salad oil -- +2 tb
   2       c            Cake flour -- +1 tb, sifted *
   1 1/8   ts           Cinnamon
   1 1/2   ts           Salt
   1       tb           Baking soda
   1 1/2   c            Shredded coconut
   2       c            Carrots -- grated
   1       c            Crushed pineapple --
                        - +2 tb, drained
   1       c            Walnuts; +2 tb, crushed
   1       c            Raisins
                        Frosting:
     1/2   c            Butter; softened
   8       oz           Cream cheese; softened
   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 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 three 8" layers.
  
  Preheat oven to 350°F. Grease and flour three 8" layer pans.
  Combine eggs, sugar, and oil. Beat on high speed until creamy and
  thick, 3 to 5 minutes. Sift together flour, cinnamon, salt, and
  baking soda. Slowly add 1/3rd 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°F for
  40 to 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 for 5 minutes. Turn out onto rack to cool completely.
  
  When cakes are cool, prepare frosting: combine butter, 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 sugar, and 12 oz cake
    flour.


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