Andre Blacks Carrot Cake

Andre Blacks Carrot Cake

3 large Eggs, beaten *
 2 cups of sugar *
 1 cup Plus 2 tablespoons of salad oil
 2 cups Plus 1 tablespoon of sifted cake
 1 1/8 teaspoons of cinnamon
 1 1/2 teaspoons of salt
 1 tablespoon of baking soda
 1 1/2 cups of shredded coconut
 2 cups of grated carrots
 1 cup + 2 tablespoons of  crushed, pineapple
 1 cup + 2 tablespoons of crushed walnuts
 1 cup of raisins
 1/2 cup of softened margarine
 8 ounces of softened cream cheese
 1 pound of Confectioners sugar
 1 teaspoon of vanilla extract

Instructions:

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" layers.

Preheat oven to 350ºF. 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 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 350ºF.  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. * Andres 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 restaurant someday. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini