Andre Black's Carrot Cake

The best carrot cake ther is :) 3 large eggs, beaten                                                                                                                                                            350 oven

2 c. sugar

1 c. and 2 tbsp. salad oil

2 c. and 1 tbsp. sifted cake flour

1 1/8 tsp. cinnamon

1 1/2 tsp. salt

1 tbsp. baking soda

1 1/2 c. shredded coconut

2 c. grated carrots

1 c. and 2 tbsp. crushed, drained pineapple

1 c. raisins

Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3 to 5 minutes. Sift together flour, cinnamon, salt and baking powder. Slowly add 1/3 of dry ingredients to egg mixture, beat well. Repeat with remaining dry ingredients, beat well after each addition. Batter will be extremely stiff, it may be necessary to blend with a spatula or spoon.

One by one, fold in coconut, carrots, pineapple,  and raisins. Divide batter between three prepared cake pans. Bake at 350 degrees for 40 to 45 minutes, rearranging cake pans in oven once. The cake is done when the tester inserted in center of cake comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely,Frost with cream cheese frosting. Enjoy.

Frosting

1/2 cup saptened margarine or butter (I use butter)                             1 lb. confectioners sugar

8 oz. softened cream cheese                                                            1 1/2 tsp. vanilla extract

Make the frosting when the cakes have cooled

Contributed by:

 * World Recipes Y-Group