Andre Black's Carrot Cake

Andre Black's Carrot Cake Recipe - Delicious Homemade Cake

Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 12

Introduction

Andre Black's Carrot Cake is a delightful dessert that combines the sweetness of carrots and the crunchiness of nuts with the softness of cake to create a treat that's both satisfying and somewhat nutritious. This recipe is perfect for those who appreciate the classic carrot cake but are looking for a personal touch from a home kitchen. The inclusion of ingredients like coconut, pineapple, and raisins adds layers of flavor and texture that make this cake stand out.

History

The carrot cake we know and love today has evolved significantly from its humble beginnings. Originally, carrots were used in sweet cakes since the medieval period due to their natural sweetness, which was a cheaper and more readily available sweetener than sugar in those times. However, the modern carrot cake, much like Andre Black's version, became popular in the United States during the mid-20th century. This recipe, with its rich mix of spices, fruits, and nuts, is a testament to the cake's evolution into a beloved dessert across the globe.

Ingredients

3 large eggs, beaten
2 cups sugar
1 cup and 2 tbsp salad oil
2 cups and 1 tbsp sifted cake flour
1.13 tsp cinnamon
1.5 tsp salt
1 tbsp baking soda
1.5 cups shredded coconut
2 cups grated carrots
1 cup and 2 tbsp crushed, drained pineapple
1 cup and 1 tbsp crushed walnuts
1 cup raisins

How to prepare

Combine eggs, sugar, and oil. Beat on high speed until creamy and thick, for 3 to 5 minutes.
Sift together flour, cinnamon, salt, and baking powder. Slowly add 0.33 of the dry ingredients to the egg mixture and beat well. Repeat with the remaining dry ingredients, beating well after each addition. The batter will be extremely stiff, so it may be necessary to blend with a spatula or spoon.
Fold in coconut, carrots, pineapple, walnuts, and raisins one by one.
Divide the batter between three prepared cake pans.
Bake at 350°F (177°C) for 40 to 45 minutes, rearranging the cake pans in the oven once. The cake is done when a tester inserted in the center of the cake comes out clean.
Let the cake cool in the pans for 5 minutes, then turn it out onto a rack to cool completely. A 9 x 12 inches pan can be used.
Frost with cream cheese frosting.
Enjoy.

Variations

For a healthier version, you can substitute the sugar with a natural sweetener like honey or maple syrup and use whole wheat flour instead of cake flour. Adding a pinch of nutmeg or cloves can also give the cake an interesting flavor twist.

Cooking Tips & Tricks

To ensure your carrot cake turns out perfectly, consider these tips:

- For a moist cake, make sure not to overbake it. Keep a close eye on the cake during the last minutes of baking.

- Grate the carrots finely for a smooth texture throughout the cake.

- Drain the pineapple thoroughly to prevent the batter from becoming too wet.

- Toasting the walnuts before adding them to the batter can enhance their flavor.

Serving Suggestions

This carrot cake is best served at room temperature. For an extra touch of decadence, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or tea complements the rich flavors of the cake perfectly.

Cooking Techniques

To ensure even mixing of the batter, use a stand mixer or a hand mixer. When folding in the carrots, coconut, pineapple, walnuts, and raisins, use a spatula and gently fold to keep the batter airy.

Ingredient Substitutions

If you're out of salad oil, you can use melted butter or coconut oil as a substitute. For a nut-free version, omit the walnuts and add extra raisins or dried cranberries instead.

Make Ahead Tips

This carrot cake tastes even better the next day, as the flavors have time to meld. You can bake the cake a day in advance, let it cool completely, and then wrap it tightly in plastic wrap to keep it moist. Frost it the day you plan to serve it.

Presentation Ideas

For an elegant presentation, frost the cake with cream cheese frosting and garnish with a sprinkle of chopped walnuts, a few carrot curls, and a dusting of cinnamon. Serve each slice on a plate with a mint leaf for a pop of color.

Pairing Recommendations

A sweet dessert wine or a cup of strong black coffee pairs wonderfully with the rich and spicy flavors of carrot cake. For a non-alcoholic option, a glass of cold milk is a classic choice.

Storage and Reheating Instructions

Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. To serve, let it come to room temperature or gently warm it in the microwave for a few seconds.

Nutrition Information

Calories per serving

A single serving of this carrot cake contains approximately 400 calories. The calories are primarily derived from the sugar, fats, and carbohydrates in the recipe.

Carbohydrates

A single serving of Andre Black's Carrot Cake contains approximately 60 grams of carbohydrates. The primary sources of carbohydrates in this recipe are sugar and flour, which provide the cake's structure and sweetness.

Fats

This carrot cake is rich in fats, with a single serving containing about 20 grams of fat. The fats come from the salad oil and the nuts, contributing to the cake's moistness and flavor.

Proteins

Each serving of carrot cake contains approximately 5 grams of protein. The eggs and nuts are the main sources of protein in this recipe, providing structure and a slight nutritional boost.

Vitamins and minerals

Andre Black's Carrot Cake is a good source of certain vitamins and minerals, particularly from the carrots and pineapple. Carrots are rich in beta-carotene (vitamin A), while pineapple provides vitamin C and manganese. The nuts and eggs also contribute essential minerals like magnesium and selenium.

Alergens

Common allergens in this carrot cake include eggs, nuts, and gluten. Those with allergies to these ingredients should exercise caution.

Summary

Andre Black's Carrot Cake is a delicious treat that offers a mix of flavors and textures. While it provides certain nutritional benefits, such as vitamins and minerals from the fruits and vegetables, it is also high in sugars and fats. Enjoying it in moderation is key to fitting it into a balanced diet.

Summary

Andre Black's Carrot Cake is a timeless dessert that combines the natural sweetness of carrots with the richness of nuts and the tanginess of pineapple. With its moist crumb and flavorful frosting, it's a treat that's sure to please any crowd. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this carrot cake is a delicious choice that offers a bit of nutrition alongside its decadent taste.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a beautiful painting hanging on the walls of my mind. It was a warm summer day, the sun shining brightly through the windows of my cozy kitchen. I had been flipping through an old recipe book that my dear friend, Mrs. Jenkins, had given me years ago.

As I turned the pages, a faded piece of paper fluttered out and landed softly on the countertop. Intrigued, I picked it up and saw the words "Andre Black's Carrot Cake" scrawled across the top in elegant cursive handwriting. I had never heard of this recipe before, but something about it called out to me, beckoning me to give it a try.

I immediately set to work gathering the ingredients - carrots, flour, sugar, eggs, spices, and a few secret ingredients that I could only imagine would make this cake truly special. As I mixed and stirred, the kitchen filled with the warm, comforting scent of cinnamon and nutmeg.

I couldn't help but smile as memories flooded back to me. Memories of my childhood spent in the kitchen with my own grandmother, learning how to bake cookies and pies with love and care. Memories of the countless gatherings with family and friends, where my baking creations were always the star of the show.

As the cake baked in the oven, I couldn't resist sneaking a taste of the sweet, spicy batter. It was perfection - a harmonious blend of flavors that danced on my tongue and warmed my soul. I knew then that Andre Black's Carrot Cake would become a staple in my repertoire, a recipe that I would cherish and pass down to future generations.

When the cake emerged from the oven, golden and fragrant, I knew I had stumbled upon something truly special. The layers were moist and tender, studded with bits of sweet carrot and crunchy walnuts. The cream cheese frosting was rich and velvety, the perfect complement to the spiced cake beneath.

I couldn't wait to share my creation with my family and friends. I invited them over for a tea party, serving slices of Andre Black's Carrot Cake on delicate china plates with steaming cups of fragrant tea. The compliments flowed freely, and I basked in the warm glow of their praise.

Over the years, I continued to make Andre Black's Carrot Cake for every special occasion - birthdays, holidays, and simply to brighten a dreary day. Each time I pulled out that faded piece of paper with the handwritten recipe, I felt a connection to the past and to the person who had shared this culinary treasure with me.

I often wondered about Andre Black, the mysterious creator of this delectable dessert. Who was he? Where did he come up with the idea for this unique combination of flavors? I imagined him as a charming and talented baker, with a twinkle in his eye and a passion for creating delicious treats.

I like to think that Andre Black's Carrot Cake has a magical quality to it, a recipe that brings people together and creates lasting memories. It has certainly done that for me, becoming a beloved tradition in my family and a symbol of love and care.

As I sit here now, surrounded by the comforting smells of baking spices and the warmth of my kitchen, I can't help but feel grateful for the serendipitous moment when I discovered Andre Black's Carrot Cake. It has brought me joy, comfort, and a sense of connection to the past - a true treasure that I will always hold dear.