Carrot Cake with Coconut and Macadamia Nuts
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs 5 mins
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Servings
10
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Calories
631 kcal
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Course
Dessert
-
Cuisine
International
Carrot Cake with Coconut and Macadamia Nuts
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This Carrot Cake has been an all-time favorite recipe of ours for many years. It's really that good. It's so moist and is layered with lots of classic carrot cake taste, plus a little tropical thrown in for an even bigger flavor boost. This is the good stuff.
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Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 cup sweetened coconut flakes
- 1 cup dry-roasted macadamia nuts
- ¾ cup chopped crystallized ginger
- 3½ teaspoon ground cinnamon
- 2½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoon vanilla extract
- 2 cups carrots finely grated
- oz crushed pineapple undrained
For the Frosting
- 3 oz. packages cream cheese room temperature
- ¾ cup unsalted butter 1 & ½ sticks, room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup sweetened coconut flakes toasted
Instructions
Make the Cake
- Preheat oven to 350°F.
- Butter three 9-inch cake pans and then line with parchment paper. Dust with flour. If desired, wrap each pan with cake strips (damp paper towels wrapped with foil and then affixed around each pan. (See video for visual reference).
- Combine ½ cup of flour and then the next 3 ingredients in your food processor, and process until finely chopped.
- Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in a separate bowl.
- Using an electric mixer, beat sugar and oil in a large bowl to blend.
- Add eggs 1 at a time, beating well after each addition. Next, gradually add in the flour/cinnamon mixture.
- Beat in vanilla.
- Beat in the coconut/ginger/nut mixture, then carrots and crushed pineapple (with juice).
- Pour into prepared pans.
- Bake until a toothpick inserted comes out clean, about 35 minutes.
- Cool in pans on a rack for about an hour.
- Run a knife around the edge of the pans to loosen the cakes. Turn out onto racks and allow them to cool completely before frosting them.
Make the Frosting
- Beat cream cheese and butter in a large bowl until smooth and creamy.
- Beat in powdered sugar and both of the extracts.
- If making the frosting ahead of time, keep chilled in the fridge, but allow it to come to room temperature before frosting the cake.
Putting It All Together
- Place 1 cake layer, flat side up, on a cake platter.
- Spread about 1 cup of frosting over the top.
- Top with the next cake and repeat with another cup of icing.
- Top with the third cake and press lightly to adhere, and go ahead and lightly push the layers to make sure they are aligned evenly (you can even insert long wooden skewers throughout the cakes at this point, to hold the cake in place, while you continue icing). Ice the sides of the cake and then top with the toasted coconut flakes.
Notes
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- If your frosting is too thick, thin it with a little milk. Remember if you chill the icing, it will harden somewhat. Let it come to room temperature before adding it to the cake.
- If you are making the cake in two pans (instead of three), it may take a little longer to bake. Use the inserted toothpick test to ensure doneness. (If it comes out clean, it's ready).
- You can also use this recipe for cupcakes. They will only take about 20 to 25 minutes to bake, but do the toothpick test to make sure they are done. You'll only need half of the frosting.
- Leftovers will keep covered on the counter for several days or refrigerated for 1 week.
Nutrition Information
Show Details
Calories
631kcal
(32%)
Carbohydrates
106g
(35%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
111mg
(37%)
Sodium
387mg
(16%)
Potassium
316mg
(9%)
Fiber
4g
(16%)
Sugar
77g
(154%)
Vitamin A
4816IU
(96%)
Vitamin C
2mg
(2%)
Calcium
82mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 631 kcal
% Daily Value*
| Calories | 631kcal | 32% |
| Carbohydrates | 106g | 35% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 111mg | 37% |
| Sodium | 387mg | 16% |
| Potassium | 316mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 77g | 154% |
| Vitamin A | 4816IU | 96% |
| Vitamin C | 2mg | 2% |
| Calcium | 82mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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