This light and moist carrot cake is filled with fresh carrots, pineapple, and raisins to give it depth and texture. The maple glaze is just enough sweetness without taking away from the taste of the cake.
Author: Sarah Pflugradt.
Another great option with this recipe is to make muffins or mini muffins for snacks. When a cake is filled with vegetable and fruit and shaped into a slightly smaller version with no icing, it can be called a muffin, right? I should say so.
If you’re skilled and want a layer cake, just double this recipe, you’ll be happy you did.
Recipe type: Dessert
Serves: 8 servings
INGREDIENTS
- 1 cup carrots, finely shredded
- ½ cup of crushed pineapple in 100% pineapple juice
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ¼ cup canola oil
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground dried ginger
- ¼ teaspoon salt
- ⅛ teaspoon cloves
- ⅓ cup raisins
For the Maple Glaze
- ⅓ cup powdered sugar
- 1 teaspoon water
- 1 teaspoon maple syrup
- ¼ cup chopped walnuts
INSTRUCTIONS
- Grate a large carrot with a box grater, until you have 1 cup
- Add shredded carrots to a bowl and add pineapple, brown sugar, egg, vanilla, and canola oil
- Stir until combined
- In a separate small bowl, mix together flour, baking soda, cinnamon, ginger, salt, and cloves
- Add the flour to the wet ingredients and stir until just combined
- Spray a round 8″ pan or 8×8 pan with cooking spray and for extra stick protection, add a layer of parchment paper to the bottom of the pan
- Add batter to the pan and bake for 25-30 minutes, or until golden brown on top
- Remove from oven and either allow to cool in pan if serving from the dish, or turn out onto a serving plate
- To make the glaze, stir together glaze ingredients and drizzle over cooled cake
- Sprinkle walnuts on the top
