Carrot and Pineapple Cake
Veggies in your dessert…why not? In this recipe, the carrots perfectly complement the pineapple to create a light and sweet dessert as moist as you’d like. We’re even giving a shot at a new icing: you leave behind the icing sugar and cream cheese and instead use dates and bananas for a simple and natural recipe that’s also decadent. Bon appétit!
- 2 cups of flour
- 1 ½ cups of sugar
- 2 teaspoon baking powder
- 1 teaspoon of baking soda
- 2 teaspoons of cinnamon
- ½ teaspoon of salt
- 4 eggs
- ½ cup of canola oil
- ½ cup of apple sauce
- 2 teaspoons of vanilla
- 2 cups of grated carrots (about 3 carrots)
- 1 can of crushed pineapples with their juice
- 1 cup of walnuts, chopped
- 3 very ripe bananas
- 12 fresh dates, pitted
- 3 tablespoons almond butter
- 1 tablespoon coconut oil
- 1 teaspoon of cinnamon
Directions – Cake
- Preheat the oven to 350F. Line a pan (20 cm diameter) with parchment paper.
- In a big bowl mix your flour, sugar, baking powder, baking soda, cinnamon and salt.
- In a medium side bowl, beat your eggs with a fork. Add the oil, apple sauce, vanilla, carrots, pineapple and walnuts and mix well.
- Add the liquid ingredients to the dry ingredients and mix together until well blended.
- Pour the mixture into the pan and bake in the oven for 60 minutes or until a toothpick comes out clean.
- Carefully (using a knife all around if needed) remove the cake from the pan and leave it to cool on a rack.
- Put all the ingredients into a blender and mix until you get a creamy uniform texture.
- Once the cake is cooled off, use a spatula to spread the icing all over.
Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate Campus ambassador