2 1/3 cups all-purpose flour
1 Tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp ground or freshly grated nutmeg
1 cup pineapple juice
1/2 cup canola oil
3/4 cup sugar
1/2 cup pure maple syrup
2 tsp vanilla extract
1 cup macadamia nuts, roughly chopped
1/4 cup crystallized ginger, chopped
1 cup unsweetened shredded coconut (If they’re like my grocery store, and out, you can use sweetened and it doesn’t matter)
2 cups carrots, grated (~3 normal sized carrots, tips and tops chopped off.
Preheat oven to 350F. Lightly grease two 8-inch round springform cake pans, or one 9×13″ baking pan.
In a large mixing bowl, combine and mix all the liquid ingredients together, then add the flour/baking powder/baking soda/salt/cinnamon/nutmeg, then mix on low to combine. Add in the carrots, ginger, nuts, and coconut and just stir those in with a spatula.
Divide the batter evenly between the two round pans, or spread in the rectangular pan, and bake for 40-45 minutes. Let it cool in the pans.(~ an hour or more) Once it is cool, remove from the pans. If you’re using it as a layer cake, put the glaze (recipe to follow) between the layers and more icing on top. If you’ve used a rectangular pan, you can cut the cake in half to form the two layers, or leave it as one layer.
1/4 cup margarine at room temperature (Many smartbalances are vegan, their lactic acid comes from fruit/veggies, not milk! Just watch out for whey)
1/4 cup pineapple juice
1 tsp vanilla extract
2 cups confectioners’ sugar, sifted
1 cup unsweetened shredded coconut
1/4 tsp cinnamon
1/4 tsp nutmeg
Cream the margarine until light and fluffy. Add the pineapple juice and vanilla and combine. Add the confectioners sugar and mix until smooth. Start it slow to avoid any sugar clouds. Add the coconut, mix to combine, and refrigerate until almost ready to serve. Then pour over the cake, decorate if you’d like, and serve!