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Andre Black's Carrot Cake Recipe | |
Cakes | |
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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
Directions:
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 | |