Orange-pineapple Carrot Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups sugar
• 4 large eggs
• 3/4 cup frozen pineapple-orange juice concentrate, thawed
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 cups grated carrots
• 9 1/2 ounces can crushed pineapple in juice, well drained
• 1/2 cup raisins
• 1/2 cup chopped macadamia nuts
• 1.5 (8 ounce) packages cream cheese, room temperature
• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar

Recipe

• 1 preheat oven to 350°f
• 2 butter and flour 13x9x2-inch metal baking pan.
• 3 combine first 5 ingredients in medium bowl; whisk to blend.
• 4 using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth.
• 5 beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts.
• 6 pour batter into prepared pan.
• 7 bake cake until tester inserted into center comes out clean, about 50 minutes.
• 8 cool cake completely in pan.
• 9 combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl.
• 10 beat until blended.
• 11 add powdered sugar and beat until smooth.
• 12 spread frosting over cake.
• 13 (can be prepared 2 days ahead. chill until frosting sets, then cover and keep chilled.).