Zutaten für Carrot Apple Pineapple Cake
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Zubereitung von Carrot Apple Pineapple Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare the fruit pulp: In a food processor, pulse 1 cup grated carrots, 1 cup diced apple, and 1 cup crushed pineapple (drained) until finely chopped but not pureed.
- In a large bowl, whisk together ½ cup honey, ½ cup vegetable oil, and 1 teaspoon vanilla extract.
- Add the fruit pulp to the wet ingredients and mix well.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in ½ cup shredded coconut and ½ cup chopped pecans.
- Pour batter into the prepared pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- **For muffins:** Fill greased muffin tins ¾ full and bake at 350°F (175°C) for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake or muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
106g
Fat
33g
Carbs
18g
