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[edit] Ingredients
¾ |
cup vegetable oil |
¾ |
cup golden brown sugar |
3 |
|
¼ |
cup pure maple syrup |
2 |
teaspoons grated fresh ginger |
1 ⅔ |
cups all purpose flour |
1 |
teaspoon baking powder |
½ |
teaspoon baking soda |
½ |
teaspoon salt |
1 |
teaspoon cinnamon |
2 |
cups grated carrot |
1 |
cup diced or crushed pineapple, fresh or tinned (drained) |
½ |
cup cream cheese, room temperature |
¼ |
cup unsalted butter, room temperature |
1 ½ |
cups icing sugar, sifted |
1 ½ |
teaspoons vanilla extract |
[edit] Preparation
Step 1 |
Preheat oven to 325 F. Grease an 8-inch square pan. |
Step 2 |
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. |
Step 3 |
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. |
[edit] About Pineapple Carrot Cake
The pineapple in this recipe gives an extra bit of natural sweetness.
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