Orange-Pineapple Carrot Cake

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: 1 hr 10 mins
• Serves: 12

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking powder
• 2  teaspoons ground cinnamon
• 1 1⁄2 teaspoons baking soda
• 1  teaspoon salt
• 2  cups sugar
• 4  large eggs
• 3⁄4 cup  frozen  pineapple-orange juice concentrate, thawed
• 1⁄2 cup sour cream
• 1⁄2 cup  vegetable oil
• 2  cups  grated carrots
• 9 1⁄2 ounces  can  crushed pineapple in juice, well drained
• 1⁄2 cup raisins
• 1⁄2 cup  chopped  macadamia nuts
• 1.5 (8 ounce) packages cream cheese, room temperature
• 1⁄2 cup unsalted butter, room temperature
• 2  cups 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.).