Pineapple-Carrot Snack Cake

I wanted to make carrot cake, but didn’t quite want a high level of sweetness (honestly, cupcakes were a bit too tempting and they are so hard to resist). I decided to all-but eliminate the sugar for this and make a snack cake that is packed with healthy ingredients and still tastes delicious. I think that you will find this twist on the traditional carrot cake is almost as tempting as the original style cupcakes, but without all of the heavy frosting.

Pineapple-Carrot Snack Cake 1 cup whole wheat flour 1 cup white flour 2 teaspoons baking soda 1/2 teaspoons ginger 1/4 teaspoons nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 1/3 cup melted coconut oil 2 Tablespoons apple cider vinegar 1/2 cup of freshly squeezed orange juice, divided into 1/4 cup servings 2 flax eggs (2 Tablespoons flax seeds mixed into 6 Tablespoons water) 1 cup crushed pineapple in juice 2 cups steamed carrots, mashed 1/2 cup coarsely chopped dried apricots (soaked and drained if necessary) 1/4 cup powdered sugar 1. Preheat oven to 375 degrees. Coat an 8×8 glass baking dish with cooking spray or melted coconut oil. Set aside. 2. In a large bowl mix flours, baking soda, ginger, nutmeg, cinnamon and salt. In a medium bowl, mix coconut oil, apple cider vinegar, 1/4 cup orange juice, flax eggs, pineapple, and carrots. Mix completely, then add wet ingredients to dry ingredients. Mix in dried apricots. 3. Spoon mixture into baking dish and bake for 20 to 25 minutes or until golden on top. While your bread bakes, whisk remaining orange juice and powdered sugar. If the mixture is too thick, add a teaspoon of non-dairy milk at a time; if it is too thin, add powdered sugar a tablespoon at a time. When snack cake comes out of the oven, drizzle glaze over the carrot snack cake. Spread evenly and allow to cool slightly before slicing.