Happy Second Birthday Carrot Cake
This extra-moist cake gets all of its sweetness from pineapple and maple syrup, rather than refined sugar.
INGREDIENTS | YIELDS 8″ cake
- 1½ cups white whole-wheat flour
- ½ cup oat flour
- 2 teaspoons baking powder, divided
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup canned crushed pineapple
- ¼ cup softened butter or trans-fat free margarine
- ½ cup maple syrup
- 1 teaspoon vanilla
- 2 medium carrots, peeled and grated
Preheat oven to 350°F.
In a medium bowl, combine flours, 1½ teaspoons baking powder, baking soda, and salt.
In a large bowl, combine pineapple purée with ½ teaspoon baking powder.
Add butter or margarine, maple syrup, and vanilla. Mix well with a wooden spoon.
Slowly mix dry ingredients into wet.
Mix in grated carrots.
Scrape batter into a lightly oiled 8″ baking pan.
Bake 45–50 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Make Your Own Pineapple Purée
If you would prefer to use fresh pineapple instead of canned, crushed pineapple in this recipe, you can make your own puree. First, cut the ends off a fresh pineapple. Then, cut the pineapple in quarters. Cut off the tough outer skin, and cut out the fibrous core. Then, cut the pineapple in chunks, toss in the food processor, and purée.