Caramelized Macadamia Nut Carrot Cake

• 1 1/4 cups plus 1/3 cup granulated sugar
• 1 cup macadamia nuts
• 2 1/2 cups flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• 1 pinch salt
• 1 cup grated carrots
• 1 None egg
• 1 1/4 cups plain yogurt
• 2/3 cup oil
• 2 tsp vanilla extract
• 1/4 cup orange liqueur
• 2 pkg (8 oz each) cream cheese, at room temperature
• 1/3 cup powdered sugar
• 3 tbsp milk

1. Place 1/3 cup of the granulated sugar and 2 tbsp water in a medium saucepan on medium heat. Stir until sugar is dissolved. Cook, without stirring, until mixture is golden. Stir in the macadamia nuts. Pour out onto on a sheet of wax paper and set aside to cool. When cool, finely chop the macadamia nuts.
2. Preheat the oven to 325u0b0F. Grease and flour a 9 x 4 inch loaf pan. Mix the flour, 1 1/4 cups granulated sugar, baking powder, cinnamon and salt in a large bowl. Mix the carrots, egg, yogurt and oil and vanilla extract in a separate bowl. Add to the flour mixture and mix well. Stir in 1/2 of the macadamia nuts. Pour in the prepared pan.
3. Bake for about 40 mins or until toothpick inserted into center comes out clean. Cool in the pan on a wire rack for about 45 mins. Remove from the pan and place on a serving plate. Pierce cake several times with a skewer. Drizzle with the orange liqueur. Let stand until completely cooled.
4. Beat the cream cheese, powdered sugar and milk in large bowl with an electric mixer until light and fluffy. Spread on top and sides of cake. Sprinkle with the remaining macadamia nuts and serve.

sugar, nuts, flour, baking powder, ground cinnamon, salt, carrots, egg, plain yogurt, oil, vanilla, orange liqueur, cream cheese, powdered sugar, milk

Taken from recipes-plus.com/api/v2.0/recipes/24515 (may not work)