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Andre Black's Carrot Cake

 
Andre Black's Carrot Cake
854

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

servings

Prep

10

min

Cook

45

min

Ready

55

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

Reviews

+1

about 4 years

I have used this recipe for over 20 years after seeing it in the The Detroit News. It's always a winner.
Friends and family request it.

+12

over 10 years

Superb the best ever!!!

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Comments


Chula Vista, United States
 over 3 years ago

Have been using this recipe for 15 years. Still the best.



 over 1 year ago

I made this recipe YEARS ago when I first saw it in the Detroit News Newspaper. For some reason, I remembered the name and Googled it. How surprised am I that it's online and still called Andre Black's Carrot Cake.
I'm even more impressed that I remember the name!

Omaha, United States
 6 months ago

I've made this cake so many times and it is always a family favorite. It's so packed with flavor and texture. A real winner!

Spring Hill, United States
 11 days ago

I also read this in the Detroit paper when an article about Black was written about how he won a scholarship to a culinary school using this recipe. I have been making this cake for best friends and important dinner guests ever since. Wish I could come up with a winner like this. BTW, That article was in the paper about 30 years ago. Has anybody seen Andre lately?

Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 60348% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 433mg 18%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 8%
Sugars g
Protein 12g
Vitamin A 55% Vitamin C 2%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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