Carrot Cake with Macadamia Nuts and Crystallized Ginger

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.
uncooked cakes
Cool in pans on rack for about an hour.  Turn cakes out onto racks, cool completely. 
cooked cakes
cooling cakes
Carrot Cake with Coconut, Ginger and Macadamia Nuts recipe

Carrot Cake with Macadamia Nuts and Crystallized Ginger

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.
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Carrot Cake
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Servings: 12 people
Calories: 428kcal

Ingredients

FOR THE CAKE

  • 2 & 1/2 cups all-purpose flour sifted, then measured
  • 1 cup sweetened flake coconut
  • 1 cup dry-roasted macadamia nuts
  • 3/4 cup chopped crystallized ginger
  • 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 finely grated carrots
  • 2 8 oz cans crushed pinapple undrained

FOR THE FROSTING

  • 3 8-oz package cream cheese room temp
  • 3/4 cup unsalted butter, room temp 1 1/2 sticks
  • 2 cups powdered sugar
  • 3/4 cup sweetened cream of coconut such as Coco Lopez
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract
  • 14 whole dry-roasted macadamia nuts
  • 1/2 cup chopped crystallized ginger

Instructions

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

Nutrition

Calories: 428kcal
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 Let stand at room temp for 1 hour before serving.
cut carrot cake
 
 

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2 Comments

  • Omg! Your carrot cake recipe is amazing. mine is so very different. We need to sample each others sometime. I just stared reading your blog. Love it! Read the Loons comments on your pasta making history to frank while he as driiving and we were both laughing like hell. Potato skins is so far tops on my list to try.

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