Ginger - Macadamia - Coconut - Carrot Cake!

Ginger - Macadamia - Coconut - Carrot Cake!

Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
oil, canola
sugars, granulated
syrup, maple, canadian
vanilla extract
nuts, macadamia nuts, raw
spices, ginger, ground
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
carrots, raw
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
vanilla extract
sugars, granulated
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)

Directions:
preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
add dry ingredients to wet ones until smooth.
fold in the macadamias, ginger, coconut, and carrots.
divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
let cool in pans.
frost with coconut frosting and serve!
for frosting:.
cream the margarine until light and fluffy.
add the coconut milk and vanilla and combine.
add the sifted confectioners' sugar and mix till smooth.
add unsweetened coconut and combine.