Andre Black's Carrot Cake
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 3 - 8 inch layers.
Yield
16 servingsPrep
10 minCook
45 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten * |
|
| 2 | cups |
sugar
* |
|
| 1 | cup |
vegetable oil
2 tablespoons |
|
| 2 | cups |
cake flour
plus 1 tbsp sifted * |
|
| 1 ⅛ | teaspoons |
cinnamon
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
baking soda
|
|
| 1 ½ | cups |
coconut
shredded |
*
|
| 2 | cups |
carrots
grated |
|
| 1 | cup |
pineapple, canned, crushed
plus 2 tablespoons, drained |
* |
| 1 | cup |
walnuts
plus 2 tbsp crushed |
|
| 1 | cup |
raisins, seedless
|
|
| Frosting | |||
| ½ | cup |
butter
softened |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | pound |
powdered sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
beaten * |
|
| 473 | ml |
sugar
* |
|
| 237 | ml |
vegetable oil
2 tablespoons |
|
| 473 | ml |
cake flour
plus 1 tbsp sifted * |
|
| 5.6 | ml |
cinnamon
|
|
| 7.5 | ml |
salt
|
|
| 15 | ml |
baking soda
|
|
| 355 | ml |
coconut
shredded |
*
|
| 473 | ml |
carrots
grated |
|
| 237 | ml |
pineapple, canned, crushed
plus 2 tablespoons, drained |
* |
| 237 | ml |
walnuts
plus 2 tbsp crushed |
|
| 237 | ml |
raisins, seedless
|
|
| Frosting | |||
| 118 | ml |
butter
softened |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 453.6 | g |
powdered sugar
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃). Grease and flour three 8 inch 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 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 dgrees 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 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, and sprinkle with more chopped nuts if desired.
Note: 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 to become an executive chef, and own his own resturant someday.
