Hawaiian Carrot Cake (1983)

• 3 eggs
• 2 cups sugar
• 1-1/2 cups vegetable oil
• 2 tspns vanilla
• 1 7-oz can crushed pineapple, undrained
• 2 cups grated carrots
• 3 cups cake flour
• 1/2 tspn allspice
• 1 tspn baking powder
• 1 tspn baking soda
• 1 tspn salt
• 1 tspn cinnamon
• 1 tspn nutmeg
• 1 cup chopped macadamia nuts 
• 1 tbspn powdered sugar
• Cream Cheese Frosting (see below)

Preheat oven to 350 degrees. In a large mixing bowl, cream eggs, sugar, and oil. Continue beating and add vanilla, crushed pineapple, and carrots. 

Combine dry ingredients and sift 3 times. Slowly beat dry mixture into batter. Add nuts and blend thoroughly. Pour batter into greased and floured bundt pan. 

Bake for 1 hour, 15 minutes. While warm, dust with powdered sugar, or cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting

• 8-oz cream cheese, softened
• 1/4 cup melted butter
• 1 tspn vanilla
• 1 16-oz box powdered sugar

Combine all ingredients and blend well.

More "Lost" Hawaiian Recipes

Hawaiian Baked Chicken (1965)

Hawaiian Pineapple Pickles (1967)

(Origin - "A Taste of Aloha - A Collection of Recipes from the Junior League of Honolulu", 1983.)