Tropical Carrot Cake Recipe

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Ingredients:

Serving

1 3/4 cups all-purpose flour
4 tbsp all-purpose flour
2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cups vegetable oil
1 2/3 cups granulated sugar
3 large eggs
4 cups shredded carrots
1 cup chopped unsalted macadamia nuts or 1 cup pecans
1/2 cup raisins (optional)
2 cups diced fresh pineapple
1/2 cup granulated sugar
1/4 cup pineapple juice
2 tbsp cornstarch
1 tsp vanilla extract
2 (8 oz) packages cream cheese, softened
1/2 cup butter, softened
1 cup confectioners' sugar (powdered )
1 tsp vanilla extract
1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

Directions:

Preheat oven to 350°F.
Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
For Pineapple Filling:.
In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
Place second layer on top of filling and spread about 1 cup of icing over cake layer.
Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	733.7 Kcal (3072 kJ)
Calories from fat	424.46 Kcal
		% Daily Value*
Total Fat	47.16g	73%
Cholesterol	61.74mg	21%
Sodium	279.59mg	12%
Potassium	317.08mg	7%
Total Carbs	78.75g	26%
Sugars	54.63g	219%
Dietary Fiber	4.27g	17%
Protein	5.88g	12%
Vitamin C	5.3mg	9%
Vitamin A	0.4mg	15%
Iron	1.4mg	8%
Calcium	53.4mg	5%

Amount Per 100 g
Calories	356.92 Kcal (1494 kJ)
Calories from fat	206.49 Kcal
		% Daily Value*
Total Fat	22.94g	73%
Cholesterol	30.04mg	21%
Sodium	136.01mg	12%
Potassium	154.25mg	7%
Total Carbs	38.31g	26%
Sugars	26.57g	219%
Dietary Fiber	2.08g	17%
Protein	2.86g	12%
Vitamin C	2.6mg	9%
Vitamin A	0.2mg	15%
Iron	0.7mg	8%
Calcium	26mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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