Andre Black's Carrot Cake

• 3 large eggs beaten *
• 2 cups sugar *
• 1 cup vegetable oil 2 tablespoons
• 2 cups cake flour plus 1 tbsp sifted *
• 118 teaspoons cinnamon
• 1 1/2 teaspoons salt
• 1 tablespoon baking soda
• 1 1/2 cups coconut shredded
• 2 cups carrots grated
• 1 cup pineapple, canned, crushed plus 2 tablespoons, drained
• 1 cup walnuts plus 2 tbsp crushed
• 1 cup raisins, seedless
• 1/2 cup butter softened
• 8 ounces cream cheese softened
• 1 pound powdered sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350F (180C).
2. Grease and flour three 8 inch layer pans.
3. Combine eggs, sugar and oil.
4. Beat on high speed until creamy and thick, 3 to 5 minutes.
5. Sift together flour, cinnamon, salt and baking soda.
6. Slowly add 13 of the dry ingredients to egg mixture; beat well.
7. Repeat with remaining dry ingredients, beating well after each addition.
8. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon.
9. One by one, fold in carrots, coconut, pineapple, walnuts and raisins.
10. Divide batter between the 3 prepared cake pans.
11. Bake at 350 dgrees F for 40 to 45 minutes, arranging cake pans in oven once.
12. The cake is done when the tester inserted in center comes out clean.
13. Let cake cool in pans 5 minutes.
14. Turn out onto rack to cool completely.
15. When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla.
16. Beat until smooth.
17. Frost cake, and sprinkle with more chopped nuts if desired.
18. Note: 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.

eggs, sugar, vegetable oil, cake flour, cinnamon, salt, baking soda, coconut shredded, carrots, pineapple, walnuts, raisins, butter, cream cheese, powdered sugar, vanilla

Taken from recipeland.com/recipe/v/andre-blacks-carrot-cake-3077 (may not work)