This is a very moist and delicious carrot, pineapple, coconut and pecan cake. It has the pineapple and olive oil which keeps it fresh even after a day or two. This is a nice small cake or you can bake it as 6 muffins. In a house with two people a smaller dessert is a better size but, you could double the recipe for a large cake or many more muffins. It is made entirely in the food processor so it goes quick. The icing is a simple icing sugar and pineapple glaze that just takes a second to make but of course you could make a traditional cream cheese icing to go on top if you prefer.
You will need:
- 2 large carrots- washed and grated = 1 cup
- 2 eggs
- 1/2 cup fruity olive oil
- 1 tsp rum
- 3/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup canned crushed pineapple in juice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups flour (all-purpose)
- 1/2 cup pecans
- 1/2 cup shredded coconut
- 1 cup sifted icing sugar
- 3 tbsp pineapple juice from the can of fruit you used.
Step 1: heat oven to 350 degrees F. Grease and flour a small 8 or 9 inch pan. My pan is 8 inches but, is very deep. If you have a 9 inch traditional round use it.
Step 2: place chopped carrots in a food processor and puree until fine.
Step 3: add eggs, olive oil, rum, both white and brown sugars, pineapple, cinnamon and mix well.
Step 4: add baking soda, salt, pecans, coconut and flour and mix a few seconds until blended.
Step 5: pour into prepared pan and bake in 350 degree F oven for 50-60 minutes depending on which pan you use. Place a toothpick in the centre of cake and if it comes out clean it is done. Let cool 5 minutes in pan. Run a knife around pan and flip onto a cooling tray.
Step 9: mix icing sugar and pineapple juice until you get a thick glaze but it must be able to pour. If it is too thick add a drop or two more of pineapple juice to thin out. Let cake cool and then pour glaze over top. I also crumbled one ginger cookie in my hands to create a bit of a crumb on top (optional)