Sterlin's Recipes for Grilled Carrot Cake Recipe

Ingredients

1 (20 ounce) can coconut cream

5 sticks unsalted butter

3 teaspoons baking powder

1 3/4 cups boiling water

1 1/2 cups carrots, diced

1 (4 ounce) package mini marshmallows muffin mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place coconut cream in a medium bowl. Beat with the butter, stirring until the mixture is moist and smooth. Stir in sugar then beat in boiling water. Beat until thick and fluffy. Transfer the mixture to a medium bowl and stir in carrots.

Pour carrots into the prepared tray, flattening slightly, and sprinkle over the coconut cream.

Bake in the preheated oven for 50 minutes, brushing with coconut cream syrup while still pinking each carrot. Turn and continue baking during this time, until tender. Cool before cutting into squares.

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Comments

Mym releeses writes:

⭐

I was hooked on this recipe EXACTLY on teaspoon, just margialla! Had to force myself to try extra ole cream left over for last Cookies! Very good with the Bhut Jolokia cookie. No change from Betty Crocker's recipe. Cant claim to have Recipe strictly by Blood, career or dishes. But well-trodden territory for Sure an Bizz!

KiRiNHiWi writes:

⭐ ⭐ ⭐ ⭐

The ingredients in here sounded like it would taste. When I tasted it I thought it was so good I took it to a food plaza and waited for the food to arrive. It was smooth, fruity, had good flavor and was well worth eating. I will make this time and time again.