Pineapple Carrot Cake Serving Size - 10 Prepared By - Victoria & John Recipe Rating
			Cake: 1-1/2 cups Flour 1-1/2 tsp Baking Soda 2 tsp Cinnamon 1 tsp Nutmeg 1/2 tsp Salt 2-1/2 Grated Carrots 2-1/2 Grated Carrots 1 can (8 oz) Crushed Pineapple, well drained 1-1/2 cups Brown Sugar 1 cup Vegetable Oil 1/2 cup Chopped Macadamia Nuts (unsalted) Cream Cheese Frosting: 1 pkg (3 oz) Cream Cheese, softened 1/4 cup Butter, softened 1 tsp Vanilla Extract 1 cup Powdered Sugar, sifted
			CAKE - Preheat oven to 325°F. Sift together flour, baking soda, cinnamon, nutmeg and salt. In a large bowl combine carrots, pineapple, brown sugar, oil, eggs and macadamia nuts. Stir in flour mixture. Pour batter into buttered and floured cake pan (9x9x2 inch). Bake for 30 minute. Cool slightly then remove from pan. When cooled frost with Cream Cheese Frosting. CREAM CHEESE FROSTING - Beat cream cheese until smooth. Add butter and vanilla; mix until well-blended. Gradually add powdered sugar while beating. Spread on carrot cake. (For a slight change in flavor, add finely grated orange peel to the frosting. Remember to wash the orange well!)