Pineapple Macadamia Nut Carrot Cake with Pineapple Butter Cream Frosting

This is far and away my favorite cake EVER.  If you know me, you know I'm not a fan of any cake, so this is saying a lot.  My great grandma used to make this cake and I always looked forward to it at holidays.  I found a FANTASTIC gluten free flour blend and was able to take parts from the GF cake mix and the original recipe and turn it into something delicious.  I hope you enjoy it too!

Prep
Heat oven to 350* F.  Lightly spray or grease pans (or paper liners for cupcakes)

Cake
Namaste Foods Gluten Free Spice Cake Mix
3 eggs
2/3 cup oil
3 cups shredded carrot 
1 14oz can of crushed pineapple (reserve 1/3 cup for frosting)
3/4 cup coconut
1 cup Macadamia Nuts (coarsely chopped)
splash of Vanilla extract

Combine 3 eggs and 2/3 cup oil.  Add cake mix and blend well.  Mix in carrots, pineapple, coconut, and nuts. Bake for approximately 30-35 minutes in two 9" round pans; 35-40 minutes in a 9"x13" pan, or about 20-25 minutes for cupcakes.  Cake is done when toothpick inserted in center comes out clean.  Cool before frosting.  Sprinkle frosted cake with toasted coconut (as seen in pic) or finely ground macadamia nuts.

Frosting
8oz cream cheese room temp (1pkg)
1 stick butter room temp (1/4 lb)
1 lb. powdered sugar (I only use about a half cup, 1 lb. seems like A LOT)
1/3 cup reserved pineapple
1/2 cup Macadamia Nuts (finely chopped)
a sprinkle of coconut if desired

Blend cream cheese, butter, and powdered sugar until smooth.  Add pineapple, nuts, and coconut and mix well.

Garnishes (optional)
Finely ground macadamia nuts
hint:  place nuts in a zip lock bag and hit them with a meat mallet or rolling pin
or
Toasted coconut

1. Preheat the oven to 325 degrees Fahrenheit.
2. Lay coconut flakes out flat in a baking tray.
3. Stir in a small amount of cinnamon and/or sugar for flavor if desired.
4. Heat the flakes for about 5 minutes, until they turn a rich brown color.
5. Use as desired (make extra for later)

"Georgian Rice Salad with Eggplant and Tart Cherries" from Silk Road Cooking

Tonight's Dinner

Ingredients:
RICE
2 cups basmati rice
4 cups water
1 tablespoon veg oil or butter

4 Chinese eggplants (2 lbs) (you can use regular eggplants, but peel and de-seed them first)

4 cloves of garlic (peeled and chopped)
1/2 tsp cayenne
1 tsp ground cumin
2 tsp ground paprika
1/4 cup olive oil
1 cup pitted, dried tart cherries (or a little more)

SALAD DRESSING
1/2 cup sour cherry syrup (I don't use this... I just add a hint more olive oil)
2 tbs lime juice
1/4 cup olive oil
1/2 tsp salt (coarse salt is best)
dash of ground black pepper
1 cup chopped parsley
1 cup chopped scallions

GREENS
4 cups of shredded greens, arugula, or romaine (I use arugula and it's FANTASTIC)

GARNISH (optional)
1/2 cup chopped pistachios or toasted walnuts


DIRECTIONS
1. Rinse rice in lukewarm water.  Agitate gently with your hand, then pour off the water.  Repeat 5 times until rice is clean (water will run clear).
2. Combine rice with 3 cups of water, 1 tablespoon oil, & 2 tsp salt, and bring to a boil over medium heat.  Gently stir once with a wooden spoon.  Cover and cook over medium heat for 20 minutes, until all the water has evaporated.  Remove from heat and set aside.
3. While the rice is cooking, wash the eggplants, dice into 1/2-inch cubes and blot dry
4. In a large bowl, mix the garlic, cayenne, cumin, paprika, and remaining salt.  Add the eggplant cubes and mix well so that the spices adhere to the raw eggplants.
5. Heat 1/4 cup of olive oil in a wok or deep skillet over medium heat until very hot & fry the eggplant cubes for 10 minutes until golden brown.  Add 1 cup of water, cover & cook over low heat for another 15 minutes until tender.  Remove from heat and allow to cool.
6. Combine the eggplant, cooked warm rice & tart cherries in a salad bowl and set aside
7. To make the dressing, thoroughly mix all the salad dressing ingredients and adjust seasoning to taste.  Pour over the salad, toss well, served on a bed of greens and garnish with pistachios or walnuts.

My first blog ever!

I feel like I should write something really profound here... but I've got nothing.  I recently learned that I can't eat gluten (along with a myriad of other tasty things: black beans, bell peppers, dairy, pork, beef...), which is a super bummer!  But I LOVE to cook and bake, so I'm not going to let a few allergies and intolerances stop me!  I'm discovering that more and more people are unable to eat gluten and many are coming to me for recipes.  Instead of emailing each person when I find a really delicious recipe, I've decided to make a food blog.  I'd also love to hear of any tips or recipes you have to share, so join me on this foody journey and let's make some delicious delicacies!

As for something profound.... here you go: 

"Cooking is like love. It should be entered into with abandon or not at all.” 

-Harriet van Horne