Yield: One cake or 24 cupcakes
2 1/3 c unbleached all-purpose flour
1 tbsp baking powder
1 tsp baking soda
¾ tsp salt
2 tsp ground cinnamon
½ tsp ground nutmeg
1 c pineapple juice
½ c canola oil
¾ c sugar
½ c pure maple syrup
2 tsp vanilla extract
1 c walnuts, chopped
¼ c crystallized ginger, chopped
1 c unsweetened shredded coconut
2 c carrots, grated
Preheat oven 350 F. Have ready two 8-inches round cake pans, 9 x 13 inch pan, or 24 muffin tins lightly greased.
In a large bowl sift together flour, baking powder, baking soda, salt and ground spices.
In a separate bowl, mix together the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet in batches, and combine well with a hand mixer or strong fork. Fold in the walnuts, ginger, coconut, and carrots.
Divide the batter evenly among the two 8-inch pans, 24 muffins or one 9 x 13 inch pan. Bake 40-45 minutes for the 8-inch pans or 9 x 13 inch pan and 15-20 minutes for the muffins. Test with toothpick for doneness. Let cool in pans and ice with coconut icing.
¼ c non-hydrogenated margarine, at room temperature
¼ c coconut milk
1 tsp vanilla extract
2 c confectioners' icing sugar, sifted
1 c unsweetened coconut
Cream the margarine until light and fluffy. Add the coconut milk and vanilla and combine. Add the sifted confectioners' sugar and mix until smooth. Add the unsweetened coconut and combine. Refrigerate until ready to use.