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Pineapple-carrot cake




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




2 eggs
3/4 cup ( 175 mL) brown sugar
1/4 cup ( 50 mL) vegetable oil
1 tsp ( 5 mL) vanilla
1/4 tsp ( 1 mL) salt
1-1/4 cups ( 300 mL) all-purpose flour
2 tsp ( 10 mL) baking powder
1 tsp ( 5 mL) baking soda
1/2 tsp ( 2 mL) cinnamon
1/2 cup ( 2 mL) well-drained pineapple chunks, chopped
3/4 cup ( 175 ml) grated carrot



Recipe



1. Preheat oven to 350F (180C). Coat an 8-inch (2-L) square cake pan with cooking spray or lightly grease.

2. Using a fork, whisk eggs in a large mixing bowl. Stir in sugar. Add oil in a steady stream, whisking until mixture is thick and smooth. Stir in vanilla and salt.

3. Add all the flour, but do not stir. Sprinkle with baking powder, soda and cinnamon. Stir just until blended and dry ingredients are evenly mixed. Measure out 1/2 cup pineapple chunks, then chop. Stir into batter with carrot.

4. Pour into pan and bake in centre of preheated oven until a cake tester inserted into centre comes out clean, about 40 to 45 minutes. Place pan on a rack to cool. Covered and refrigerated, cake will keep well for at least 2 days and can be frozen.