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Nom Nom Nom.
This carrot cake is extremely rich and moist, thanks to the coconut and pineapple in the batter. I used a wonderful carrot cake recipe from Diana Rattray, About.com's guide to Southern food, and added some dulce de leche to the batter. The cream cheese icing has a subtle coconut flavor that is delicious. To serve carrot cake as individual "petit fours" - bake the cake in a 9x13 pan, and cut it into squares before icing. Top each little cake with a marzipan carrot, if you're feeling crafty.
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