A super moist cake from Smitten Kitchen that freezes well (and also apparently keeps beautifully in the fridge for a few days)! We used it just for breakfast – a huge hit! – but it would also make a lovely anytime snack. There’s a lot of goodness in every piece, and a lot of ways to mix this up – enjoy!
1 c. (145 g) unpeeled grated apple
1 c. (115 g) grated carrot
1/2 c. (80 g) very well drained crushed pineapple
1/3 c. (30 g) unsweetened coconut (or pecans is another suggestion)
1/4 c. raisins (I used currants)
finely grated zest from 1 lemon
2/3 c. (130 g) raw sugar AND 2/3 c. canola oil (or another neutral oil)
1/2 t. EACH cinnamon, ground ginger AND cardamom
1/2 t. EACH kosher salt AND baking soda
1 1/2 t. baking powder
1 1/4 c. (160 g) whole wheat flour
2 T. hemp seeds for topping – or toasted, salted pepitas or flax seeds
Preheat the oven to 350, butter an 8 x 8 pan, line it with parchment so there are 2 overhanging handles and butter the parchment.
In a large bowl, combine the apple, carrot, pineapple, coconut, raisins, zest, sugar and oil, then add in the eggs and whisk well to combine. Sprinkle on the cinnamon, ginger, cardamom, salt, baking soda and baking powder and stir very well to combine, then add in the flour and stir until it just disappears.
Scrape the batter into your prepared pan and sprinkle the hemp evenly over the top. Bake for 30 to 35 minutes until the middle bounces back to light touch – this is a heavy cake so a toothpick test would also be helpful. Allow the cake to cool completely in the pan before attempting to cut it into squares – though removing it from the pan should help with cutting it too!