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Scrumptious Carrot Cake
From a dear cyber-friend comes this incredibly moist and delicious carrot cake - the winner of the carrot cake bake-off at the cook's forum in which I participate. This recipe includes her White Chocolate Cream Cheese frosting, which is to-die-for, but my family actually likes it every bit as well plain, or with just the glaze. You are going to love this!
Preheat oven to 350 degrees.
Stir in flour mixture just until blended. Fold in pineapple, carrots, coconut and pecan or walnuts. Spoon batter into a greased 9 x 13 inch (23 x 33 cm) baking pan. Bake at 350 degrees for 50 - 55 minutes or until cake tests done (knife or toothpick inserted into center comes out clean.)
Pour hot glaze evenly over cake as soon as it is removed from the oven. Allow cake completely on a rack.
Frost cake if desired. If frosted the cream cheese must be
refrigerated. It will keep, covered, for up to 3 days or freeze for up to 2 weeks.
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