Ginger - Macadamia - Coconut - Carrot Cake!

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup pineapple juice
• 1/2 cup canola oil
• 3/4 cup sugar
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 cup macadamia nuts, roughly chopped
• 1/4 cup crystallized ginger, chopped
• 1 cup unsweetened dried shredded coconut
• 2 cups carrots, grated
• 1/4 cup margarine (at room temperature)
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar, sifted
• 1 cup unsweetened coconut

Recipe

• 1 preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
• 2 in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
• 3 in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
• 4 add dry ingredients to wet ones until smooth.
• 5 fold in the macadamias, ginger, coconut, and carrots.
• 6 divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
• 7 let cool in pans.
• 8 frost with coconut frosting and serve!
• 9 for frosting:.
• 10 cream the margarine until light and fluffy.
• 11 add the coconut milk and vanilla and combine.
• 12 add the sifted confectioners' sugar and mix till smooth.
• 13 add unsweetened coconut and combine.