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Tropical Carrot & Macadamia Nut Cake

A masterclass in batter hydration and crumb structure. By blending pulverized macadamia nuts and coconut directly into the dry flour base, this towering, three-layer cake achieves profound structural integrity, effortlessly suspending the dense, heavy moisture of grated carrots and crushed pineapple for a flawlessly tender crumb.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Wait Time (Cooling) 1 hour
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Ingredients Method

Ingredients
  

The Dry Architecture & Nut Base
  • 2 ½ cups unbleached all-purpose flour divided
  • 1 cup flaked sweetened coconut (plus 1 extra cup for garnishing the finished cake)
  • 1 cup macadamia nuts
  • 2 ½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
The Wet Emulsion
  • 2 cups granulated sugar
  • 1 cup canola oil
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
The Harvest Inclusions
  • 2 cups carrots finely grated
  • 2 8-ounce cans crushed pineapple, thoroughly drained
  • Cream cheese frosting or macadamia nut frosting for assembly

Method
 

The Structural Prep
  1. Preheat the oven to 350°F. Generously coat three (9-inch) round metal cake pans with vegetable oil spray. Line the bottom of each pan with a circle of parchment paper, and spray the paper to ensure a flawless release.
  2. Place exactly ½ cup of the flour, 1 cup of the sweetened coconut, and the 1 cup of macadamia nuts into the bowl of a food processor.
  3. Pulse the machine repeatedly until the nuts are finely ground and the mixture resembles coarse, sandy crumbs. Transfer this nut mixture into a large mixing bowl.
  4. Use a professional whisk to thoroughly blend the remaining 2 cups of flour, baking powder, ground ginger, cinnamon, baking soda, and kosher salt directly into the nut mixture. Set aside.
The Emulsion Build
  1. In the bowl of an electric stand mixer, combine the granulated sugar and canola oil on medium speed until smooth and fully unified. (Using oil rather than butter ensures an incredibly tender, moist crumb that stays soft even when chilled).
  2. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pure vanilla extract.
The Batter Assembly
  1. Reduce the mixer speed to low. Gradually fold the dry flour and nut mixture into the wet emulsion.
  2. Once the flour is just combined, gently fold in the finely grated carrots and the thoroughly drained crushed pineapple. Do not overmix, as overworking the gluten will result in dense, tough cake layers.
The Thermal Bake & Stacking
  1. Divide the heavy batter evenly among the three prepared 9-inch cake pans, smoothing the tops with a spatula.
  2. Bake for exactly 30 minutes, or until a wooden tester inserted into the center of each cake comes out perfectly clean.
  3. Allow the cakes to cool in their pans for 15 minutes to set their structure. Run a sharp knife around the inner edges, invert the cakes onto wire racks, peel off the parchment paper, and cool completely to room temperature.
  4. Place the first completely cooled cake layer onto a pristine ceramic cake stand. Spread approximately ¾ cup of frosting evenly across the top.
  5. Repeat with the second layer. Place the third and final cake on top. Use an offset spatula to frost the top and sides of the entire cake, and finish by heavily pressing the remaining 1 cup of sweetened coconut directly into the frosting.