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Ginger Macadamia Coconut Carrot Cake Recipe

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This recipe for Ginger Macadamia Coconut Carrot Cake, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brandi Schoch Soverel


2-1/3 cups all purpose flour
1 T baking powder
1 tsp. baing soda
3/4 tsp. salt
2 tsp. cinnamon
1/2 tsp ground nutmeg (or preferably freshly grated)
1 cup pineapple juice
1/2 canola oil
3/4 cups sugar
1/2 cup pure maple syrup
2 tsp. vanilla
1 cup macadamia nuts, roughly chopped
1/3 cup crystallized ginger chopped
1 cup unsweetened shredded coconut
2 cups carrots, grated

Preheat oven to 350 Have ready two 8 inch springform cake pans, lightly greased. Alternately these could be made into squares in 9x13 inch baking pans and cut in half lengthwise to create two layers or just iced as one layer

In a large mixing bowl, sift together flour, baking powder, baking soda, salt and ground spices.

In a separate large mixing bowl, mix together pineapple, canola oil, sugar, syrup and vanilla. Add the flour mixture to the wet ingredients in batches and combine well with a hand mixer or strong fork. Fold in macadamias, ginger, coconut and carrots.

Divide the batter evenly between the two cake pans and bake for 40-45 minutes. Let cool and put a layer of coconut icing between the layers and a layer on top. I like to leave the sides free of frosting because it looks pretty.




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