Recipe: Tropical Carrot Cake

Preparation

1. Preheat oven to 350°F. Grease two 9” round cake pans.
2. Finely grate 3 cups worth of carrots and set aside
3. Chop 1 cup macadamia nuts and set aside
4. In a mixing bowl, combine vegetable oil, eggs, ginger and sugar, mix until well integrated.
5. Combine flour, salt and baking powder, and add to the mixing bowl.
6. Add grated carrots 1 cup at a time, mixing between each cup.
7. Add macadamia nuts and mix until well integrated.
8. Once well mixed, pour batter evenly between the two cake pans, each should be approximately half full.
9. Bake 40 to 45 minutes, or until a tester inserted into the center comes out clean. Allow to cool before frosting.

Pineapple Cream Cheese Frosting:

1. In a mixing bowl, soften the cream cheese and slowly add in powdered sugar.
2. Continue adding powdered sugar and mix on high until it is light and peaks.
3. Add pineapple extract and vanilla extract. Mix for an additional two minutes.
4. Refrigerate covered until cake is ready to frost. Top with Candied Carrots.