Orange-Pineapple Carrot Cake

Orange-Pineapple Carrot Cake
Orange-Pineapple Carrot Cake
"My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves." Based on George's mother's recipe, this is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 12 servings
American Cake Dessert Bake Cream Cheese Orange Raisin Pineapple Macadamia Nut Carrot Spring Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups sugar
  • 1/2 cup sour cream
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 cup raisins
  • 1 1/2 teaspoons baking soda
  • 2 cups powdered sugar
  • 2 cups grated carrots
  • 4 large eggs
  • 2 cups all purpose flour
  • 1/2 cup chopped macadamia nuts
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • Carbohydrate 84 g(28%)
  • Cholesterol 119 mg(40%)
  • Fat 35 g(53%)
  • Fiber 2 g(9%)
  • Protein 7 g(14%)
  • Saturated Fat 13 g(66%)
  • Sodium 488 mg(20%)
  • Calories 660

Preparation Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Preparation Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan. Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

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