3 lg Eggs, beaten *
2 c Sugar *
1 c Plus 2 Tbsp salad oil
2 c Plus 1 Tbsp sifted cake
-flour * 1 1/8 ts Cinnamon
1 1/2 ts Salt
1 tb Baking soda
1 1/2 c Shredded coconut
2 c Grated carrots
1 c Plus 2 Tbsp crushed,
-drained pineapple 1 c Plus 2 Tbsp crushed
-walnuts 1 c Raisins
-Frosting: 1/2 c Softened margarine or
-butter 8 oz Softened cream cheese
1 lb Confectioners sugar
1 ts Vanilla extract
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 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.