Free Recipe Andre Black s Carrot Cake
Recipe Type: Free Cake Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 1
Ingredients for Andre Black s Carrot Cake Recipe
3 lg Eggs, beaten *
-drained pineapple
2 c Sugar *
1 c Plus 2 Tbsp crushed
1 c Plus 2 Tbsp salad oil
-walnuts
2 c Plus 1 Tbsp sifted cake
1 c Raisins
-flour *
-Frosting:
1 1/8 ts Cinnamon
1/2 c Softened margarine or
1 1/2 ts Salt
-butter
1 tb Baking soda
8 oz Softened cream cheese
1 1/2 c Shredded coconut
1 lb Confectioners sugar
2 c Grated carrots
1 ts Vanilla extract
1 c Plus 2 Tbsp crushed,
Andre Black s Carrot Cake Preparation
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 recip, 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 350. 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 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 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 tobbecome an executive chef, and own his own resturant someday.
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