Macadamia Pineapple Carrot Cake
With Pineapple Cream Cheese Icing
1 ½ c. Vegetable Oil
4 Eggs
2 c. Granulated Sugar
2 c. Flour
2 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Cinnamon
3 c. Grated Fresh Carrots
8 oz. Drained, Can of Crushed Pineapple
1 c. and 3 tbs. Island Princess Macadamia Nuts, all-natural, unsalted, diced
Preheat oven to 350 degrees.
Grease a 10 inch tube pan.
In a large bowl, blend together oil, eggs, and sugar and beat well. In a separate bowl, sift together flour, baking soda, salt and cinnamon. Add dry mixture to egg mixture and stir thoroughly. Fold in the grated carrots, one cup of the Macadamia Nuts, and pineapple and pour completed mixture into prepared pan.
Bake in preheated oven for 1 hour or until a cake tester inserted into the center comes out clean. Cool cake still in the pan. When cool, remove from the pan and frost with Pineapple Cream Cheese Icing. Sprinkle top with remaining 3 tablespoons of diced Macadamia Nuts.
Pineapple Cream Cheese Icing
8 oz. Softened, Package of Cream Cheese
8 oz. Drained, Can of Crushed Pineapple
Serves 10-12
