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Recipe Name: Andre Black's Carrot Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cheese/eggs Comments:
Preparation Time:
Number of Servings: 1

3 Eggs, beaten *
2 Cup(s) Sugar *
1 Cup(s) Plus 2 Tbsp salad oil
2 Cup(s) Plus 1 Tbsp sifted cake
flour *
1 1/8 Teaspoon(s) Cinnamon
1 1/2 Teaspoon(s) Salt
1 Tablespoon(s) Baking soda
1 1/2 Cup(s) Shredded coconut
2 Cup(s) Grated carrots
1 Cup(s) Plus 2 Tbsp crushed
drained pineapple
1 Cup(s) Raisins
1/2 Cup(s) Softened margarine or
8 Ounce(s) Softened cream cheese
1 Pound(s) Confectioners sugar
1 Teaspoon(s) 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 <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

Nutrition (calculated from recipe ingredients)
Calories: 9665
Calories From Fat: 4656
Total Fat: 529.5g
Cholesterol: 1065.1mg
Sodium: 9473.4mg
Potassium: 4371.5mg
Carbohydrates: 1168.1g
Fiber: 43.4g
Sugar: 641.9g
Protein: 101.8g

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