1 3/4 c All-purpose flour; plus 4 T
2 tb Baking soda
2 tb Cinnamon
1/4 ts Salt
1 1/2 c Vegetable oil
1 2/3 c Sugar
3 lg Eggs
4 c Finely shredded carrot
1 c Macadamia nuts; chopped
1/2 c Raisins or currants;
-optional
FILLING
2 c Diced fresh pineapple
1/2 c Sugar
2 tb Cornstarch
1/4 c Fresh pineapple juice
1 ts Vanilla
FROSTING
2 pk (8 oz) cream cheese
1 c Unsalted butter; softened
1 tb Pineapple juice
2 ts Vanilla
5 c Powdered sugar
1 c Macadamia nuts; chopped fine
Cake: Blend all wet ingredients in a large bowl. Blend all dry ingredients.
Blend wet with dry till smooth. Pour into 3 greased 9″ round cake pans.Bake
in a preheated 350 degree oven for about 35 minutes or till pick test comes
out clean. Cool. Filling: Blend the pineapple with the sugar and bring to a
boil over medium heat. Blend juice with the 2 T cornstarch till smooth.
Blend into hot pineapple mixture and bring back to a boil, stirring
constantly. Cook and stir 1 minute or till thickened. Remove from heat and
blend in vanilla. Set aside to cool and thicken. Frosting: Blend butter,
cream cheese, pineapple juice and vanilla till smooth. Slowly blend in
powdered sugar one cup at a time mixing till smooth. Assemble layers: Place
one layer on a cake plate and spread half the cooled thickened pineapple
mixture on top. Add next layer and pour remaining pineapple mixture on top,
spreading to edges on both layers. Add third layer and frost whole cake
with the cream cheese frosting. Sprinkle finely chopped macadamia nuts over
all.
NOTES : Divine…worth the work! –
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Yields
1 Servings