In Cowboy Ever After, Luke declares his distaste for carrot cake…not realizing that’s exactly the kind of cake Kaylee brought him. Later on, though, she finds him enjoying a piece! This recipe plays off the best part of a carrot cake and takes the carrots into the sweet end of the food spectrum. Combine them with pineapple and macadamia nuts for an extra delicious cake!
For the optional topping of candied carrots: grate several carrots, boil simple syrup (equal parts sugar and water) for 30 minutes or until translucent, cool and sprinkle or toss in sugar to coat. Will hold in an airtight container for 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
3 cups grated carrot
1 cup chopped macadamia nuts
1 ¼ cup vegetable oil
1 teaspoon salt
1 teaspoon ginger
2 cups flour
2 teaspoons baking powder
2 cups sugar
2 8-oz. packs of cream cheese
4 cups of powdered sugar
2 teaspoons pineapple extract
1 teaspoon vanilla extract
Preheat oven to 350°F. Grease two 9” round cake pans.
Finely grate 3 cups worth of carrots and set aside.
Chop 1 cup macadamia nuts and set aside.
In a mixing bowl, combine vegetable oil, eggs, ginger and sugar, mix until well-integrated.
Combine flour, salt and baking powder, and add to the mixing bowl.
Add grated carrots 1 cup at a time, mixing between each cup.
Add macadamia nuts and mix until well-integrated.
Once well mixed, pour batter evenly between the two cake pans, each should be approximately half full.
Bake for 40 to 45 minutes, or until a tester inserted into the center comes out clean. Allow to cool before frosting.
In a mixing bowl, soften the cream cheese and slowly add in powdered sugar. Continue adding powdered sugar and mix on high until it is light and peaks. Add pineapple extract and vanilla extract. Mix for an additional two minutes.
Refrigerate covered until the cake is ready to frost.
Top with Candied Carrots (optional).