Ginger Macadamia Coconut Carrot Cake Recipe

• 2 1/3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon ground nutmeg (or preferably freshly grated)
• 1 cup pineapple juice
• 1/2 cup canola oil
• 3/4 cup sugar
• 1/2 cup pure maple syrup
• 2 teaspoons vanilla
• 1 cup macadamia nuts, roughly chopped
• 1/4 cup crystallized ginger, chopped (even better if you can find small pieces specifically for baking)
• 1 cup unsweetened shredded coconut
• 2 cups carrots, grated

1. Preheat oven to 350 degrees F. Have ready two 8-inch springform cake pans, lightly greased.
2. Alternately, these could be made into squares in a 9- by 13-inch baking pan and cut in half lengthwise to create two layers or just iced as one layer.
3. In a large mixing bowl sift together flour, baking powder, baking soda, salt and ground spices.
4. In a separate large mixing bowl, mix together pineapple, canola oil, sugar, syrup and vanilla.
5. Add the flour mixture to the wet ingredients in batches, and combine well with a hand mixer or strong fork.
6. Fold in macadamias, ginger, coconut and carrots.
7. Divide the batter evenly between the two cake pans and bake for 40-45 minutes.
8. Let cool and put a layer of coconut icing between the layers, and a layer on top, I like to leave the sides free of frosting because it looks pretty.

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

Taken from www.chowhound.com/recipes/ginger-macadamia-coconut-carrot-cake-10139 (may not work)