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Ingredientes
- 1 c. Butter plus
- 2 tsp Butter
- 1/2 c. Oil
- 2 c. Sugar
- 2 c. Flour
- 1 tsp Baking pwdr
- 1 tsp Baking soda
- 1 tsp Grnd cinnamon
- 1 pch Salt
- 4 x Large eggs
- 3 c. Shredded carrots
- 8 ounce Crushed pineapple
- 8 ounce Cream cheese softened
- 1 c. Toasted coconut
- 4 c. Powdered sugar
- 1 c. Toasted macadamia nuts finely minced
Direcciones
- Preheat the oven to 350 degrees. Line the baking sheet with parchment paper and grease with 2 tsp. of the butter.
- In the bowl of an electric mixer, fitted with a paddle, combine the 1/2 c. butter, oil and sugar. Cream the mix till smooth. Sift the flour, baking pwdr, baking soda, cinnamon, and salt into a small mixing bowl. Add in the egg to the butter/sugar mix, one at a time. Add in the flour mix to the butter/sugar mix, 1/2 c. at a time. Add in the carrots and pineapple. Mix well.
- Pour the batter into the prepared pan and spread proportionately. Place in the oven and bake for about 25 to 30 min or possibly till the center springs back when touched. Remove from the oven and cold. Using a 2 1/2-inch round cookie cutter, cut the cake into 24 rounds.
- In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 c. butter. Mix well. Add in the coconut. Mix well. Add in the powdered sugar, 1 c. at a time and mix till the frosting is spreadable. Spread 2 Tbsp. of the frosting in the center of half of the cake rounds. Place the remaining cake rounds on top of the frosting. Frost each round with the remaining frosting. Garnish the top of each cake with a sprinkle of the minced macadamia nuts.
- This recipe yields 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 12 servings | |
| Calories 589 | |
| Calories from Fat 192 | 33% |
| Total Fat 21.94g | 27% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.23g | |
| Cholesterol 92mg | 31% |
| Sodium 332mg | 14% |
| Potassium 200mg | 6% |
| Total Carbs 95.13g | 25% |
| Dietary Fiber 2.2g | 7% |
| Sugars 75.94g | 51% |
| Protein 6.06g | 10% |
