Hi PJ, if this is the same recipe as the one in the Baker's Companion, that is a great recipe (I'm too lazy to look to compare). Before I discovered the KAF recipe, I loved a Southern Living recipe for carrot cake that mixed all those wonderful additions of nuts, coconut, and raisins in the ICING; that was/is a great cake. And I have seen melted white chocolate added to a cream cheese frosting; you can even pipe decorations with that recipe (I think it's in Rose Levy Beranbaum's "Cake Bible." But I'm with you: I love pineapple, raisins and coconut in the carrot cake itself, with plenty of cinnamon. Based on the BC recipe, MB, but tweaked a bit. And yes, I'd forgotten about the white chocolate-cream cheese icing thing... AND I just read in Fine Cooking about adding melted white chocolate to cheesecake filling. I don't like white chocolate but THAT does sound good! Hope you're warming up down there - PJH

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