Tropical Carrot Cake
- 1 pound frozen pineapple chunks, thawed
- ½ cup frozen pineapple juice concentrate, thawed
- 6 tablespoons cornstarch
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 4 teaspoons pumpkin pie spice
- ¾ teaspoon ground ginger
- ½ teaspoon salt
- ¾ pound carrots (about 6 medium), peeled and cut into 1-inch chunks
- 1 cup sweetened shredded coconut
- 1¼ cups granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- 1½ cups vegetable oil
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 3 cups confectioners’ sugar
- 16 ounces cream cheese, cut into 8 pieces and softened
- Pinch salt
- 3 cups sweetened shredded coconut, toasted
- Produce
- Carrots (3/4 pound)
- Coconut, sweetened (1 cup)
- Coconut, sweetened toasted (3 cups)
- Ginger, ground (3/4 teaspoon)
- Pineapple chunks, frozen (1 pound)
- Cooking & Baking
- All-purpose flour (2 1/2 cups)
- Baking powder (1 tablespoon)
- Brown sugar, packed light (1/2 cup)
- Confectioners’ sugar (3 cups)
- Cornstarch (6 tablespoons)
- Granulated sugar (1 1/4 cups)
- Pumpkin pie spice (4 teaspoons)
- Salt (1/2 teaspoon)
- Salt (1 Pinch)
- Vegetable oil (1 1/2 cups)
- Drinks
- Pineapple juice concentrate, frozen (1/2 cup)
- Dairy
- Butter, unsalted (12 tablespoons)
- Cream cheese (16 ounces)
- Refrigerated
- Eggs, large (4)
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Published August 24, 2011 (1 year ago).
10 people saved this recipe.
