Carrot Snacking Cake
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This recipe makes 16 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 162 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 27 g |
| fibre | 1 g |
| chol | 23 mg |
| sodium | 108 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 5 |
| vit A | 17 |
| vit C | 3 |
| folate | 11 |
This all-purpose cake is simple, delicious and wholesome. You can substitute a dusting of icing sugar for the glaze if you prefer.
Ingredients
- 3/4 cup canned crushed pineapples
- 2 eggs
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla
- 1-1/4 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cups grated carrots
- 1/2 cup golden raisins, optional
- Pineapple Glaze:
- 1 cup icing sugar
Preparation
In fine sieve over bowl, drain pineapple, pressing to extract juice. Reserve juice. Set aside.
In large bowl, beat eggs with sugar until pale. Beat in oil, applesauce and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt ; stir into egg mixture just until moistened. Stir in pineapple, carrots, and raisins (if using). Scrape into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap and store for up to 2 days or overwrap in foil and freeze in airtight container for up to 2 weeks.)
Pineapple Glaze: In small bowl, whisk together icing sugar and 2 tbsp (25 mL) of the reserved pineapple juice, adding up to 1 tsp (5 mL) more juice to make spreadable if necessary. Spread over cake. Let stand until set, about 1 hour.
In large bowl, beat eggs with sugar until pale. Beat in oil, applesauce and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt ; stir into egg mixture just until moistened. Stir in pineapple, carrots, and raisins (if using). Scrape into parchment paper–lined 9-inch (2.5 L) square metal cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 15 minutes. Remove from pan; let cool completely. (Make-ahead: Wrap and store for up to 2 days or overwrap in foil and freeze in airtight container for up to 2 weeks.)
Pineapple Glaze: In small bowl, whisk together icing sugar and 2 tbsp (25 mL) of the reserved pineapple juice, adding up to 1 tsp (5 mL) more juice to make spreadable if necessary. Spread over cake. Let stand until set, about 1 hour.
Source : Canadian Living Magazine: September 2008
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