Orange-Pineapple Carrot Cake

Submitted by Juenessa

"This is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes."

 

• Ready In: 1hr 10mins
• Ingredients: 17
• Serves: 12

ingredients

• 473.18 ml all-purpose flour
• 9.85 ml baking powder
• 9.85 ml ground cinnamon
• 7.39 ml baking soda
• 4.92 ml salt
• 473.18 ml sugar
• 4 large eggs
• 177.44 ml frozen pineapple-orange juice concentrate, thawed
• 118.29 ml sour cream
• 118.29 ml vegetable oil
• 473.18 ml grated carrots
• 269.32 g can crushed pineapple in juice, well drained
• 118.29 ml raisins
• 118.29 ml chopped macadamia nuts
• 1.5 (340.19 g) package cream cheese, room temperature
• 118.29 ml unsalted butter, room temperature
• 473.18 ml powdered sugar

directions

1. Preheat oven to 350°F
2. Butter and flour 13x9x2-inch metal baking pan.
3. Combine first 5 ingredients in medium bowl; whisk to blend.
4. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth.
5. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts.
6. Pour batter into prepared pan.
7. Bake cake until tester inserted into center comes out clean, about 50 minutes.
8. Cool cake completely in pan.
9. Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl.
10. Beat until blended.
11. Add powdered sugar and beat until smooth.
12. Spread frosting over cake.
13. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.).