Tropical Carrot Cake

I made this cake for Mother's Day last weekend. It turned out absolutely wonderful and got rave reviews!

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 81/2-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

Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Combine first 5 ingredients in medium bowl; whisk to blend. Using an electric mixer, beat 2 cups sugar, eggs, 1/2 cup juice concentrate, sour cream, and vegetable oil in large bowl until smooth. Beat in dry ingredients; stir in carrots, pineapple, raisins, and nuts. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Combine cream cheese, butter, and remaining 1/4 cup juice concentrate in medium bowl. Beat until blended. Add powdered sugar and beat until smooth. Spread frosting over cake. (Can be prepared 2 days ahead. Chill until frosting sets, then cover and keep chilled.)

Angela's Notes: I put in about 3/4 c. sour cream and left some of the pineapple juice with the pineapple. It make the cake moist and very good. Also, 50 minutes in my oven was too long. I took the cake out after 45 minutes and was dark. I would probably start checking it after 30-35 minutes.