Pineapple Carrot Cake
3/4 cup vegetable oil
3/4 cup golden brown sugar
1/4 cup pure maple syrup
2 teaspoons grated fresh ginger
1 2/3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups grated carrot
1 cup diced or crushed pineapple, fresh or tinned (drained)
1/2 cup cream cheese, room temperature
1/4 cup unsalted butter, room temperature
1 1/2 cups icing sugar, sifted
1 1/2 teaspoons vanilla extract
Preheat oven to 325 F. Grease an 8-inch square pan.
Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan.
Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.