Ginger - Macadamia - Coconut - Carrot Cake!

• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup pineapple juice
• 1/2 cup canola oil
• 3/4 cup sugar
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla extract
• 1 cup macadamia nuts, roughly chopped
• 1/4 cup crystallized ginger, chopped
• 1 cup unsweetened dried shredded coconut
• 2 cups carrots, grated
• frosting
• 1/4 cup margarine (at room temperature)
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar, sifted
• 1 cup unsweetened coconut

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

flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, pineapple juice, canola oil, sugar, maple syrup, vanilla, nuts, ginger, coconut, carrots, frosting, margarine, coconut milk, vanilla, sugar, unsweetened coconut

Taken from www.food.com/recipe/ginger-macadamia-coconut-carrot-cake-362747 (may not work)