Carrot Cake

3 cups unbleached all-purpose flour
1 cup macadamia nuts, toasted in dry fry pan
1 cup shredded sweetened coconut
¼ cup crystallized ginger
1 Tbs. baking powder
1 Tbs. cinnamon
¼ tsp. fresh grated nutmeg
1/8 tsp. ground cloves
1 tsp. salt
1 ½ cups organic canola oil
1 ¾ cups light brown sugar, firmly packed
4 whole large eggs
1 Tbs. freshly grated orange zest
1 Tbs. vanilla extract
2 cups baby food carrots
¾ cup crushed pineapple, drained

2 8 oz. package cream cheese, very soft
1 stick salted butter
4 cups sifted confectioners sugar
¼ tsp. almond extract
½ tsp. vanilla extract (Tahitian if possible)
1 cup shredded sweetened coconut, lightly toasted


Preheat oven to 350° F. Prepare round cake pans, either 2-9" or 3-8" by lining with parchment and greasing all sides with baking spray. In food processor, pulse nuts, coconut and ginger until fine. Whisk into flour, baking powder, spices and salt, set aside. Whisk together oil, sugars, eggs, orange zest and vanilla. Fold in carrots and pineapple. With a wooden spoon, gently stir in flour mixture. Divide amongst cake pans and bake 35-40 minutes or until toothpick comes out clean. Meanwhile, make frosting by creaming together cream cheese, butter and extracts, then slowly adding sugar. Let cake cool completely. Assemble by layering frosting and cake alternatively then covering outside of cake with frosting then pressing toasted coconut along the side. Serves 10-12.

© 2008 Amanda Dalmath