Andre Black's Carrot Cake (#2250)

Serves
Ready
16
55
Minutes
Prep
Cook
10
Minutes
45
Minutes
Categories
Cakes Nuts
Share This Recipe

Ingredients

  • 3 large Eggs beaten *
  • 2 cups Sugar *
  • 1 cup Vegetable Oil 2 tablespoons
  • 2 cups Cake Flour plus 1 tbsp sifted *
  • 1 1/8 tsp Cinnamon
  • 1 1/2 tsp Salt
  • 1 Tbsp Baking Soda
  • 1 1/2 cups Coconut shredded
  • 2 cups Carrots grated
  • 1 cup Canned Crushed Pineapple plus 2 tablespoons, drained
  • 1 cup Walnuts plus 2 tbsp crushed
  • 1 cup Seedless Raisins

Frosting

  • 1/2 cup Butter softened
  • 8 oz Cream Cheese softened
  • 1 pound Powdered Sugar
  • 1 tsp Vanilla Extract

Directions

  1. Preheat oven to 350° f (180° c). Grease and flour three 8 inch layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3 to 5 minutes.
  2. 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.
  3. 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.
  4. Divide batter between the 3 prepared cake pans. Bake at 350 dgrees f for 40 to 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.
  5. When cakes are cool, prepare frosting: Combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake.
  6. 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 to become an executive chef, and own his own resturant someday.
Source: {{url}}