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.

Combine flour, soda, cinnamon and salt and set aside.  Beat together next 5 ingredients until well blended.

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.

Buttermilk Glaze

About 15 minutes before cake is finished baking, prepare glaze by combining first 5 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally. Mixture will foam considerably. Remove from heat and stir in vanilla. Pour hot glaze over cake.

White Chocolate Cream Cheese Frosting

Beat cream cheese on high speed of electric mixer until light and fluffy. Beat in melted chocolate and then vanilla. Spread over cake. This recipe makes enough frosting for a 9 x 13 inch cake.