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Carrot Cake with Coconut, Ginger and Macadamia Nuts
HOW TO FEED A LOON21Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups all purpose flour (sifted, then measured)
- 1 cup flake coconut (sweetened)
- 1 cup macadamia nuts (dry-roasted)
- 3/4 cup crystallized ginger (chopped)
- 3 1/2 tsp. ground cinnamon
- 2 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp. vanilla extract
- 2 cups carrots (finely grated)
- 16 oz. crushed pineapple (undrained)
- 24 oz. cream cheese (room temp)
- 3/4 cup unsalted butter (room temp 1 & 1/2 sticks)
- 2 1/2 cups powdered sugar
- 1/2 cup cream of coconut (sweetened, such as Coco Lopez)
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract
- 1 cup sweetened coconut flakes (lightly toasted)
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