Name: Orange-Pineapple Carrot Cake
Yield: Makes 12 servings
Ingredients: 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; 1 8 1/2-ounce can crushed pineapple in juice, well drained; 1/2 cup raisins; 1/2 cup chopped macadamia nuts; 1 1/2 8-ounce packages cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 2 cups powdered sugar

"My wife, Jean, and I run a coffee farm on the Big Island of Hawaii," writes George Fike of Keauhou Mauka, Hawaii. "I really love to cook, so we entertain a lot, and I enjoy planning the dinners as much as I do making them. I tell people the best restaurant in town is our house! Since I do most of the cooking, recipes must either be relatively fast or look after themselves."

Based on George's mother's recipe, this is an easy, moist, and tender carrot cake with delicate tropical flavors and macadamia nuts. There are a lot of ingredients, but they come together in just minutes.

Recipe notes

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