Tropical Carrot Cake

Carrot cake with a tropical twist!   I've made this recipe several times and it never fails to receive high praise for the super moist cake crumb.  I would say the pineapple and coconut is key.  Macadamias put this almost but not over the top :).  Use the same recipe for a traditional layered round cake, large sheet cake or cupcakes. 

Note: Please excuse the dark photo above... I brought this dessert to a friends' house, forgot my camera, and took the snapshot from my phone under bad lighting!  The side view of the cake was much lighter in person, so you could distinguish the carrot strands.

Tropical Carrot Cake
Adapted from Epicurious

Cake ingredients

    2 1/3 cups sifted all purpose flour (1 cup white whole wheat, 1 1/3 cups all-purpose)
    1 cup sweetened flaked coconut
    1 cup dry-roasted macadamia nuts
    1/2 cup chopped crystallized ginger (more if you like)
    3 1/2 teaspoons ground cinnamon
    2 1/2 teaspoons baking powder
    1 teaspoon salt
    1/2 teaspoon baking soda

    2 cups sugar (1 cup dark brown, 1 cup regular)
    1/2 cup coconut oil
    1/2 cup butter
    4 large eggs
    2 teaspoons vanilla extract
    2 cups finely grated peeled carrots (about 2 - 3 medium size carrots)
    1 cup fresh pineapple crushed into chunky puree (or you could substitute one 16oz can crushed pineapple in its own juice, well drained)

Frosting ingredients
    3 8-ounce packages cream cheese, cold
    1 cup powdered sugar
    3/4 cup coconut milk
    1 teaspoon vanilla extract


Cake:
Preheat oven to 350°F. Butter and flour one large rectangular baking dish or glass Pyrex baking dish 4" x 15". Combine 1/3 cup flour, flaked coconut, macadamias, ginger. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

Using mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating to combine in full after each.  Add vanilla and flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

Bake until toothpick inserted into center of cakes comes out clean, about 30 minutes. Let cool for one hour before frosting.

Frosting:
Combine cream cheese, powdered sugar, coconut milk, and vanilla in food processor until well mixed. Chill until firm enough to spread, about 30 minutes.  Optional: Use food coloring (orange and green) to decorate with carrot design if desired.