About recipe

This breakfast or snack cake is perfect for adjusting the ingredients to whatever you like or whatever you have on hand. Have too much zucchini? Use it in place of the apples or carrots. Don’t like coconut? Omit it and use some dried fruit instead. The possibilities are endless!

Ingredients (serves 16)

• 1 cup (145 grams) grated apple (from 1 medium apple) 1 cup (115 grams) grated carrot (from 1 thick carrot)
• 1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
• 1/3 cup (30 grams) shredded unsweetened coconut Finely grated zest of 1 lemon
• 2/3 cup (130 grams) raw or granulated sugar
• 2/3 cup neutral oil such as canola
• 2 large eggs
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/4 cups (160 grams) all-purpose or whole-wheat flour 2 tablespoons toasted pumpkin seeds (pepitas)

Preparation

1. Heat your oven to 350 degrees F.
2. Coat an 8-inch square baking pan with nonstick cooking spray.
3. In a large bowl, combine apple, carrot, pineapple, coconut, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.
4. Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake.
5. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake, comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife.
6. The cake is very moist and a little crumbly. We find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.