Tropical Carrot Cake

Name: Tropical Carrot Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12-14 serving(s)
Ingredients: 1 3/4 cups all-purpose flour; 4 tablespoons all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon 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 tablespoons cornstarch; 1 teaspoon vanilla extract; 2 (8 ounce) packages cream cheese, softened; 1/2 cup butter, softened; 1 cup confectioners' sugar (powdered); 1 teaspoon vanilla extract; 1 cup finely chopped finely chopped toasted unsalted macadamia nuts or 1 cup pecans

(2)

Recipe by Vseward Chef-V

Not your ordinary carrot cake, this one takes on the tropical tastes.

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READY IN: 1hr 15mins

SERVES: 12-14

UNITS: US

INGREDIENTS

Nutrition

1 ³⁄₄

cups all-purpose flour
4

tablespoons all-purpose flour
2

teaspoons baking soda
2

teaspoons ground cinnamon
¹⁄₄

teaspoon 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)
PINEAPPLE FILLING
2

cups diced fresh pineapple
¹⁄₂

cup granulated sugar
¹⁄₄

cup pineapple juice
2

tablespoons cornstarch
1

teaspoon vanilla extract
CREAM CHEESE ICING
2

(8 ounce) packages cream cheese, softened
¹⁄₂

cup butter, softened
1

cup confectioners' sugar (powdered)
1

teaspoon 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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