Carrot, Pineapple and Pecan Spice Cake

Ingredients and Baking Tips

1. A combination of carrots and pineapple highlight this bundt cake recipe. Carrots add moisture and natural sweetness to many baked goods. Carrots have many health benefits, are a good source of fiber, vitamin K, potassium, and antioxidants. Orange carrots get their bright color from beta carotene, an antioxidant that your body converts into vitamin A.
2. I like using maple syrup in many of my cake recipes, reducing the need for added sugar. Maple syrup has a lower glycemic index compared to cane sugar and brown sugar and is rich in antioxidants and calcium, iron, magnesium, potassium, zinc, copper, and manganese.
3. A combination of canola or olive oil and butter adds flavor, while making a moist and tender cake.
4. Cinnamon, ginger, cardamom, and allspice add the warmth and flavors of Chai spice.
5. Baking tools and Equipment. An electric stand mixer, measuring cups and spoons, a mini six 1 cup bundtlette cake pan or one 6 cup-bundt cake pan, baking spray, and a baking cooling rack.

Carrot, Pineapple, and Pecan Spice Cake

Recipe

• 5 tablespoons unsalted butter at room temperature
• 1/2 cup granulated sugar
• 1/3 cup canola oil or extra light olive oil
• 1/3 cup maple syrup
• 2 large eggs
• 1 1/2 teaspoon vanilla extract
• 1/2 cup low fat buttermilk
• 1 1/2 cup fresh shredded carrots
• 1/4 cup shredded unsweetened pineapple drained (or 1/2 cup unsweetened applesauce)
• 2 cups all-purpose flour (sifted)
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cardamom
• 1/4 teaspoon all spice

Directions

1. Preheat oven to 350 degrees F. Spray a mini bundtlette baking pan (or a 6 cup bundt cake pan)with baking spray.
2. In a medium bowl whisk together, sifted flour, baking powder, baking soda, and spices. Set aside.
3. On medium speed with an electric hand or stand mixer beat butter, sugar, together until light and fluffy 3-4 minutes. Add canola oil or extra light olive oil and maple syrup, continue to beat until smooth and well blended.
4. Add vanilla, then eggs one at a time mixing well between additions.
5. On slow speed of electric or stand up mixer alternate flour mixture and buttermilk to cake batter, mixing just until flour begins to disappear. Try not to over mix.
6. Gently fold in the carrots and pineapples, then add the pecans.
7. Spoon batter evenly into the bundt pan.
8. Bake on center rack of a preheated oven for approximately 25-30 minutes, or until cake is baked through and lightly springs back or by inserting a toothpick. Cool in pan for 15 minutes then release and continue to cool on a baking rack.