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Tropical Carrot Cake with Coconut Cream Cheese Frosting

Tropical Carrot Cake with Coconut Cream Cheese Frosting

1 1 1 1 1
154
Recipe by
Epicurious Epicurious

Ingredients

  • 21/3 cups all-purpose flour (sifted, sifted, then measured)
  • 1 cup sweetened coconut flakes
  • 1 cup macadamia nuts (dry-roasted)
  • 3/4 cup crystallized ginger (chopped)
  • 31/2 tsps ground cinnamon
  • 21/2 tsps baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 tsps vanilla extract
  • 2 cups carrots (finely grated peeled)
  • 16 ozs crushed pineapple (in its own juice, well drained)
  • 24 ozs philadelphia (brand cream cheese, room temperature)
  • 3/4 cup unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 3/4 cup cream of coconut (canned sweetened, such as Coco López)
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (scant)
  • 14 whole macadamia nuts (dry-roasted)
  • 1/4 cup crystallized ginger (chopped)
Servings
10 servings
units
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Preparation

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Nutrition Facts

Amount Per Serving
Calories 960 Calories from Fat 500
% Daily Value *
Total Fat 56g 86%
Saturated Fat 20g 100%
Trans Fat 0.5g
Cholesterol 35mg 12%
Sodium 220mg 9%
Potassium 410mg 12%
Total Carbohydrate 114g 38%
Dietary Fiber 5g 20%
Sugars 84g
Protein 6g
Vitamin A 80%
Vitamin C 40%
Calcium 10%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

Recipe Tags

Comments

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