Recipe: Macadamia Pineapple Carrot Cake with Pineapple Cream Cheese Icing

MACADAMIA PINEAPPLE CARROT CAKE WITH PINEAPPLE CREAM CHEESE ICING

2 cups granulated sugar (I would cut the sugar to 1 1/2 cups)
1 1/2 cups vegetable oil
4 eggs
2 cups flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
3 cups grated fresh carrots
1 cup and 3 tbsp. Island Princess Macadamia Nuts, all-natural, unsalted, diced, divided use
1 (8 oz.) can crushed pineapple, drained
Pineapple Cream Cheese Icing (recipe follows)

Preheat oven to 350 degrees F. Grease a (10-inch) tube pan.

In a large bowl, blend together sugar, oil and eggs and beat well.

In a separate bowl, sift together flour, baking soda, salt and cinnamon. Add dry mixture to egg mixture and stir thoroughly. Fold in the grated carrots, one cup of the Macadamia Nuts, and pineapple and pour completed mixture into prepared pan.

Bake in preheated oven for 1 hour or until a cake tester inserted into the center comes out clean. Cool cake still in the pan.

When cool, remove from the pan and frost with Pineapple Cream Cheese Icing. Sprinkle top with remaining 3 tablespoons of diced Macadamia Nuts.

PINEAPPLE CREAM CHEESE ICING

1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) can crushed pineapple, drained

Combine cream cheese and pineapple. (If desired, mix in some powdered sugar.)

Makes 1 (10-inch) tube cake, 10-12 servings
Source: Island Princess Macadamia Nuts

Hi Shannon,

I didn't see the recipe you're asking for in our archives but maybe someone will have a copy of it. In the meantime, here's another recipe that may be similar.

Happy Baking!

Betsy