Taste of the Islands Carrot Cake

16 Servings

Ingredients

  • 1 3/4 cups plus

  • 4 tablespoons flour

  • 2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1/4 teaspoon salt

  • 1 1/2 cups oil

  • 1 2/3 cups sugar

  • 3 large eggs

  • 4 cups carrots shredded (about 1 pound)

  • 1 cup macadamia nuts or pecans, unsalted, chopped (about 4 oz.)

  • 1/2 cup raisins or currants

  • {“Pineapple Filling”=>nil}

  • 2 cups diced fresh pineapple

  • 1/2 cup sugar

  • 1/4 cup pineapple juice

  • 2 tablespoons cornstarch

  • 1 teaspoon vanilla extract

  • {“Cream Cheese Frosting”=>nil}

  • 2 8 oz. packages cream cheese softened

  • 1/2 cup butter softened

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup finely chopped toasted, unsalted macadamia nuts or pecans (4 oz)

Directions

  • Preheat oven to 350°.

  • Grease one 10x3 inch round cake pan.

  • Line bottom with circle of parchment or waxed paper.

  • Grease paper and lightly flour pan.

  • Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon,. and salt.

  • In large mixing bowl, combine oil, sugar, and eggs.

  • With electric mixer, beat at medium speed until light in color, about 3-4 minutes.

  • At low speed, gradually add flour mixture, beating until smooth.

  • Combine carrots, nuts, raisins and remaining 2 tablespoons of flour.

  • Gently fold into batter.

  • Pour batter into prepared cake pan.

  • Bake for 20 minutes, then reduce

  • heat to 325° and bake for 50 to 55 minutes longer, or until toothpick inserted near center comes out clean and surface springs back when gently pressed with finger.

  • Cool in pan on wire rack for 15 minutes.

  • Run knife around sides of cake to loosen.

  • Turn cake out (re-inverting onto another rack) and cool completely, paper side down.

  • To assemble cake, peel paper off cake.

  • Using a long serrated knife, slice cake horizontally into three layers.

  • Remove top two layers (it helps to use cardboard cake circle or a flat cookie sheet to slide under the cut layers and lift off).

  • Place bottom cake layer on 10 inch cardboard cake circle or serving plate.

  • Spread pineapple filling over cake layer.

  • Place middle layer of cake on top of filling and spread with a thin layer of icing.

  • Place top layer of cake, top side up, on icing.

  • Spread remaining icing evenly over sides and top of cake.

  • Press chopped toasted nuts onto sides of cake (if cake is on cardboard circle, press nuts onto cake over wax paper).

  • Pineapple Filling:

  • In medium saucepan, combine pineapple and sugar.

  • Cook over low heat, stirring occasionally, until pineapple is tender, about 15-20 minutes.

  • Combine pineapple juice and cornstarch, and stir into cooked pineapple;

  • boil for 1 minute, stirring constantly.

  • Remove from heat; stir in vanilla.

  • (can be made a day ahead and chilled, covered in the refrigerator).

  • Cream Cheese Icing:

  • In medium bowl, with electric mixer, beat together cream cheese and butter.

  • Add sugar and vanilla; beat until smooth.

Category: Desserts