This moist, sweet, spicy, and delicious Macadamia Nut Carrot Cake is another old family recipe that has been re-invented. I switched things up a bit and used macadamia nuts instead of walnuts, and made the cream cheese frosting a little bit creamer by using some almond milk. The taste of the macadamia nuts in place of the walnuts will have everyone pleasantly surprised. The smooth and creamy cream cheese frosting is so decadent and lovely it will have you hiding in the corner licking the bowl, just so you don’t have to share the left over frosting with others. When you put the two together…oh my goodness…its pure delight! Watch out! You may have to make two Macadamia Nut Carrot Cakes to keep the wolves at bay.
This will satisfy all the cakes lovers in your family. It takes care of all the food senses: smell, taste, and texture. Come and get your slice of heaven.
- 2 Cups – Bob’s Red Mill Gluten Free 1 to 1 Flour
- 1 Tsp. – Ground Cinnamon
- 2 Tsp. – Baking Powder
- 1 ¾ Cups – Sugar
- 1 Cup – Olive Oil
- 4 – Eggs
- 1 Tsp. – Vanilla
- ¼ Cup – Almond Milk - unsweetened
- 3 Cups – Carrots – grated
- 1 Cup – Macadamia Nuts – chopped
- 2 – 8 inch round cake pans
- Spray oil
- Creamy Cream Cheese Frosting
- 1 Package – Powered Sugar
- ¼ Cup – Butter – room temp**
- 1 – 8 oz. Package of Cream Cheese – room temp**
- 2 Tsp. – Vanilla
- 4 Tbsp. – Almond Milk - unsweetened
- Sift together flour, cinnamon, and baking powder in a medium bowl and set aside.
- Blend together sugar and oil until smooth.
- Add eggs one at a time.
- Blend in milk and vanilla.
- Blend in flour mixture, a little at a time.
- Once all dry ingredients are mixed in, use a wooden spoon and stir in carrots and macadamia nuts.
- Grease 2 – 8 inch baking pans and divide batter up between them.
- Bake at 350 degrees for 20 to 25 minutes or until tooth pick inserted in middle comes out clean. Let cakes cool for 10 minutes in pans and then transfer to wire cooling rack and cool completely, approximately 1 hour* before frosting.
- Beat cream cheese and butter together until smooth and creamy. Add vanilla, powdered sugar, and milk. Beat on high for 2 minutes. Lay on layer of cake on plate and put about ¼ cup on top. Add other layer and frost the entire cake.
*Make sure you completely cool the cakes before adding frosting. If you add frosting while cake is hot or still warm, your frosting will melt. **Be sure cream cheese and butter in room temperature or they will not incorporate smoothly and will have small lumps.
The original recipe is from my mother in law, Louise Kingsbury. She made this cake for my husband while he was growing up and it’s one of his favorites. Since I’ve had to go gluten-free and miss out on eating all of these delectable goodies for a few years, I thought I’d change up an old family favorite. I even took a slice to the original creator herself. Well, she said that I did her proud and that my Macadamia Nut Carrot Cake was one of the best gluten-free ones she’s ever had. Thank you Louise, this recipe is for you.
From my kitchen to yours,
What’s an old family recipe that you’ve re-invented? Please share below…