{"id":177,"date":"2008-09-13T12:09:27","date_gmt":"2008-09-13T18:09:27","guid":{"rendered":"http:\/\/carrieandben.benzinnecker.com\/blog\/?p=177"},"modified":"2008-09-13T12:09:27","modified_gmt":"2008-09-13T18:09:27","slug":"tropical-carrot-cake","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2008\/09\/13\/tropical-carrot-cake\/","title":{"rendered":"Tropical Carrot Cake"},"content":{"rendered":"<p><a href=\"https:\/\/i0.wp.com\/carrieandben.benzinnecker.com\/blog\/wp-content\/uploads\/2008\/09\/carrots3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-179\" title=\"carrots3\" src=\"https:\/\/i0.wp.com\/carrieandben.benzinnecker.com\/blog\/wp-content\/uploads\/2008\/09\/carrots3.jpg?resize=349%2C233\" alt=\"\" width=\"349\" height=\"233\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2008\/09\/carrots3.jpg?w=349 349w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2008\/09\/carrots3.jpg?resize=300%2C200 300w\" sizes=\"(max-width: 349px) 100vw, 349px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<p>Courtesy of The Pastry Queen<\/p>\n<p>Cake<\/p>\n<p>1 cup macadamia nuts, toasted and coarsely chopped<\/p>\n<p>3 cups flour<\/p>\n<p>3 cups sugar<\/p>\n<p>1 tablespoon baking soda<\/p>\n<p>1 teaspooon salt<\/p>\n<p>1 tablespoon cinnamon<\/p>\n<p>1 1\/2 cups shredded \u00a0coconut<\/p>\n<p>4 eggs<\/p>\n<p>2 tablespoons vanilla<\/p>\n<p>1 1\/2 cups vegetable oil<\/p>\n<p>1 1\/2 cups shredded carrots<\/p>\n<p>1 1\/2 cups crushed pineapple, drained<\/p>\n<p>1\/2 cup sweetened cream of coconut<\/p>\n<p>In a large bowl stir together flour, sugar, baking soda, salt, cinnamon, coconuts and nuts.<\/p>\n<p>In a seperate bowl whisk eggs, oil, vanilla, carrots, pineapple and cream of coconut.<\/p>\n<p>Pour egg mixture into flour and stir until combined. \u00a0<\/p>\n<p>Pour batter into three 9-inch cake pans that have been greased, floured and lined with parchment.<\/p>\n<p>Bake at 350 degrees for 35 minutes. \u00a0Cool for 5-10 minutes then invert onto cooling racks. \u00a0<\/p>\n<p>Cool completely then frost with cream cheese frosting.<\/p>\n<p>Super Simple Cream Cheese Frosting<\/p>\n<p>1 stick of softened butter<\/p>\n<p>8 ounces softened cream cheese<\/p>\n<p>1 pound of powdered sugar<\/p>\n<p>Cream butter and cream cheese. \u00a0Scrape down sides of the bowl. \u00a0Add a teaspoon on vanilla is you&#8217;d like to. \u00a0Add sugar and mix until smooth.<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2008\/09\/13\/tropical-carrot-cake\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>Courtesy of The Pastry Queen Cake 1 cup macadamia nuts, toasted and coarsely chopped 3 cups flour 3 cups sugar 1 tablespoon baking soda 1 teaspooon salt 1 tablespoon cinnamon 1 1\/2 cups shredded \u00a0coconut 4 eggs 2 tablespoons vanilla 1 1\/2 cups vegetable oil 1 1\/2 cups shredded carrots 1 1\/2 cups crushed pineapple, [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[3],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-2R","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/177"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=177"}],"version-history":[{"count":1,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/177\/revisions"}],"predecessor-version":[{"id":180,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/177\/revisions\/180"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}