Andre Blacks Carrot Cake

Preheat oven to 350ºF. 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 extremely 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 350ºF.  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 cake. * Andres 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 restaurant someday.

From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini