Andre Black's Carrot Cake

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

Submitted 6/13/05.
Source: www.ichef.com
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Andre Black's Carrot Cake