Andre Black's Carrot Cake

⁽¹⁾

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.

55 minutes Prep: 10 minutes Cook: 45 minutes

9657 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

3	large	eggs	beaten *
2	cups	sugar	*
1	cup	vegetable oil	2 tablespoons
2	cups	cake flour	plus 1 tbsp sifted *
1 1/8	teaspoons	cinnamon
1 1/2	teaspoons	salt
1	tablespoon	baking soda
1 1/2	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
1/2	cup	butter	softened
8	ounces	cream cheese	softened
1	pound	powdered sugar
1	teaspoon	vanilla extract

Directions

Preheat oven to 350. Grease and flour three 8 inch 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 dgrees F 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 Andre hopes to become an executive chef, and own his own resturant someday.

Reviews

Superb the best ever!!!
over 2 years ago by norprintt

-1

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Nutrition Facts

Serving Size 2353g

Amount per Serving

Calories 9657 48% of calories from fat

	% Daily Value*
Total Fat 511.0g	786%
Saturated Fat 171.0g	855%
Trans Fat 0.0g
Cholesterol 1134mg	378%
Sodium 6926mg	289%
Total Carbohydrate 1234.0g	411%
Dietary Fiber 33.0g	131%
Sugars 948.0g
Protein 99.0g	199%

Vitamin A	875%		Vitamin C	33%
Calcium	60%		Iron	196%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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