This moist, not too sweet cake makes a great lunch box treat and freezes well-even with the glaze! Whip it up when you need a treat for lunch boxes or something to take to work in a hurry. I like that it uses applesauce so it's not chock full of oil, and the pineapple keeps it nice and moist. There's also no nuts, so if you are allergic then it's a great alternative.
Adapted from Canadian Living
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.
Makes 16 pieces
