Carrot Snacking Cake

This moist, not too sweet cake makes a great lunch box treat and freezes well-even with the glaze!


Makes 16 pieces
*original recipe from Canadian Living September 2008

3/4 cup crushed pineapple, drained well with a fine sieve (keep the juice!)
2 eggs
3/4 cup sugar
1/3 cup vegetable oil
1/4 cup unsweetened applesauce
1 tsp vanilla
1 1/4 cups flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cups grated carrots

Pineapple Glaze:
1 cup icing sugar
reserved pineapple juice

Pre-heat oven to 350 F, and line a 9 inch pan with parchment paper.

In a large bowl beat the eggs with sugar until pale. Beat in oil, applesauce and vanilla.

In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Stir flour mixture into the egg mixture just until moistened. Fold in pineapple and carrots.

Scrape batter into prepared pan and bake about 45 minutes, or until a cake tester inserted into the middle comes out clean. Let cool in the pan, then top with pineapple glaze.

Pineapple glaze:

In a small bowl whisk the icing sugar and 2 Tbsp of the reserved pineapple juice together, adding up to 1 tsp more juice if you need to make it spreadable. Spread it over the cake and let stand about an hour, until set.