Tropical Carrot Cake Recipe

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Ingredients:

Serving

2 1/3 cup all purpose flour (don''tsp use cake flour, i did that and it is just too light to hold the ingredients properly)
1 cup sweetened flaked coconut
1 cup dry roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 tsp cinnamon
1 tsp ginger
2 1/2 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 cup sugar
1 vegetable oil (organic coconut oil works really well, adding a touch more coconut flavor)
4 large eggs
2 tsp vanilla
2 cup finely grated peeled carrots
2 tbsp finely grated fresh ginger
2 8 oz cans crushed pineapple very well drained .
frosting
24 oz cream cheese
1 cup unsalted butter
2 2/3 cup powdered sugar
1 cup sweetened cream of coconut like coco lopez
1 tsp vanilla
1 tsp coconut extract
1 tbsp monin macadamia nut syrup

Directions:

Cake:
Preheat oven to 350.
Grease 3 9″ round cake pans and line with parchment.
Combine 1/3 c flour, and next 3 ingredients in processor.
Process until nuts are finely chopped.
Whisk remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
In an electric mixer beat sugar and oil
Add eggs, one at a time, incorporating each throroughly.
Beat in vanilla.
Beat in flour-spice mixture.
Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
Divide amoung pans.
BAke until tester inserted in center comes out clean, about 30 minutes.
Let cool in pans for one hour.
Run knife around edge to loosen cakes and turn out.
Let cool completely..In fact, putting them in the freezer for a bit at this point is helpful in the frosting process.
Frosting:
Beat cream cheese and butter in mixing bowl until smooth.
Beat in powdered sugar
Beat in cream of coconut and both extracts and Monin macadamia nut syrup.
Chill until firm enough to spread, about half an hour.
Place one cake layer, flat side up and spread with about 3/4c frosting.
Add next layer and so on, finishing the top and sides with a thin layer of frosting.
Chill thoroughly.
Use the rest of the frosting to put another layer of frosting over the top and sides
Chill until 1 hour before serving time.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1764.86 Kcal (7389 kJ)
Calories from fat	891.97 Kcal
		% Daily Value*
Total Fat	99.11g	152%
Cholesterol	198.05mg	66%
Sodium	1504.9mg	63%
Potassium	2468.3mg	53%
Total Carbs	205.87g	69%
Sugars	119.7g	479%
Dietary Fiber	4.76g	19%
Protein	20.18g	40%
Vitamin C	5.6mg	9%
Vitamin A	0.4mg	15%
Iron	1.4mg	8%
Calcium	236.5mg	24%

Amount Per 100 g
Calories	378.51 Kcal (1585 kJ)
Calories from fat	191.3 Kcal
		% Daily Value*
Total Fat	21.26g	152%
Cholesterol	42.48mg	66%
Sodium	322.76mg	63%
Potassium	529.38mg	53%
Total Carbs	44.15g	69%
Sugars	25.67g	479%
Dietary Fiber	1.02g	19%
Protein	4.33g	40%
Vitamin C	1.2mg	9%
Vitamin A	0.1mg	15%
Iron	0.3mg	8%
Calcium	50.7mg	24%

* 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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