Tropical Carrot Cake
Pan Size: 13x9x2-inch pan
Baking Time: 1 hour
Temperature: 350°
Servings: 12
- 2 c. flour
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 c. oil
- 3 eggs
- 1 tsp. vanilla
- 2 c. sugar
- 2 c. carrots, finely grated
- 1 c. crushed pineapple, well drained
- 2 c. grated coconut
- 1 c. macadamia nuts, chopped
Frosting:
- 3 oz. cream cheese, softened
- 1/2 box powdered sugar
- 1/2 stick butter, softened
- 1 tsp. vanilla
- Sift flour, cinnamon, baking soda and salt together. Set aside.
- Beat oil, eggs, vanilla and sugar with electric mixer until well mixed.
- Gradually add flour mixture, then fold in carrots, pineapple, coconut and macadamia nuts.
- Bake in a greased and floured 13x9x2-inch pan at 350° for 1 hour or until done.
- Mix the above frosting ingredients until smooth.
- Cool cake and frost with cream cheese frosting.
