| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes, Cheese/eggs |
1 |
Servings |
INGREDIENTS
| 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 |
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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