Ingredients:2 1/3 cups all purpose flour1 Tbsp baking powder1 tsp baking soda3/4 tsp salt2 tsp ground cinnamon1/2 tsp ground nutmeg1 cup pineapple juice1/2 cup canola oil3/4 cup sugar1/2 cup maple syrup2 tsp vanilla extract1 cup macadamia nuts (or preferred nut), chopped1 cup unsweetened shredded coconut2 cups carrots, grated

Directions:Preheat oven to 350F. Lightly grease two 8 inch round cake pans, or one 9x13” baking pan.

In a medium mixing bowl, mix the flour, baking powder, baking soda, salt, and ground spices.

In a large mixing bowl, mix the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet and combine well with a hand mixer or strong fork. Fold in the nuts, coconut, and carrots.

Grease pans and divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let it cool in the pans. Once it is cool, remove from the pans and put coconut icing (recipe to follow) between the layers and more icing on top. If you’ve used a rectangular pan, you can cut the cake in half to form the two layers, or leave as one layer.

Coconut icing:1/4 cup earth balance butter1/4 cup coconut milk1 tsp vanilla extract3 cups powdered sugar, sifted

Add the coconut milk and vanilla and combine. Add the powdered sugar and cream the frosting until light and fluffy with a mixer.

DaGreenSquid.com

Macadamia- Coconut- Carrot Cake