Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round pans or use a 9x13-inch pan. Line bottoms with parchment if desired.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, beat eggs until frothy. Gradually add sugar, then slowly beat in oil and vanilla.
- Fold in dry ingredients just until no dry pockets remain.
- Fold in carrots, pineapple, coconut, and nuts. Do not overmix.
- Divide batter evenly between pans and bake 35–40 minutes, until a toothpick comes out clean.
- Cool cakes 15 minutes in pans, then transfer to wire racks to cool completely.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar. Mix in vanilla and pineapple juice until fluffy.
- Frost cooled cakes. Sprinkle with toasted coconut and chopped macadamia nuts. Garnish with pineapple slices if desired.
Nutrition
Notes
Drain pineapple well to prevent soggy texture. Grate carrots finely for even distribution. Make cupcakes by baking 18–22 minutes. Substitute walnuts or pecans if preferred over macadamia nuts.