This is yet another slight twist on everyone’s favorite cake…Carrot Cake. The Loon has requested this version…carrot cake with macadamia nuts and crystallized ginger…many times over the years. I found this recipe in our early years in Inwood, and have tweaked over time. It’s just so good. Divide batter among pans. Cool in pans on rack for about an hour. Turn cakes out onto racks, cool completely.
Carrot Cake with Macadamia Nuts and Crystallized Ginger
Keyword: Carrot Cake
Author:Kris Longwell Adapted from Bon Apetit
This carrot cake with Macadamia nuts and crystallized ginger is one of the Loon's all-time favorite cakes. The hint of coconut really sets is apart.
3/4cupsweetened cream of coconutsuch as Coco Lopez
14whole dry-roasted macadamia nuts
1/2cupchopped crystallized ginger
FOR THE CAKE
Pre-heat of to 350 degree F
Butter three 9-inch cake pans with 1 1/2 inch high sides
Line bottom of pans with parchment paper
Combine 1/3 cup of flour and then next 3 ingredients in your food processor, process until nuts are finely chopped
Whisk 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.
Beat in vanilla
Beat in spice mixture, then carrots and crushed pineapple (with juice)
Pour into prepared pans
Bake until toothpick inserted comes out clean, about 35 minutes
Cool in pans on rack for about an hour
Run knife around the edge of pans to loosend cakes
Turn cakes out onto racks, cool completely
FOR THE FROSTING
Beat cream cheese and butter in large bowl until smooth and creamy
Beat in powdered sugar, the cream of coconut, and both extracts
Chill until firm enough to spread...at least 30 minutes
Putting It All Together:
Place 1 cake layer, flat side up, on a nice looking cake platter
Spread about 1 cup of frosting over the top.
Top with next cake and repeat with another cup of icing
Top with third cake and press lightly to adhere, and go ahead a push the layers to make sure they are aligned evenly (you can even insert long wooden skewers throught the cakes at this point, to hold the cake in place, while you continue icing)
Chill the cake for another 30 minute, then ice the rest of the cake
Arrange slice ginger and whole nuts around the top edge of the cake
Cover with dome, and chill. Let stand for 1 hour at room temp before serving