I was watching Food channel when they showed this carrot and pineapple cake. I always love carrot cake but could never invented the correct taste as the one bought from the store. I decided to give this recipe a try. But of course I will change the original recipe with my own ingredients and measurement. This is what I whipped up into the batter:
1 cup grated carrot
1 cup grated sweet potato (my original recipe)
1 can crushed pineapple (drained)
1 cup raisins
1 cup sweetened coconut flakes
1/2 cup chopped nuts
2 cups flour (I am using SoftFlour for baking)
1 1/2 cups sugar
1/2 cup olive oil
1 tablespoon vanilla extract
Beat olive oil + sugar + vanilla and egg until creamy.
Add flour. Beat for 1 minute. Then add chopped nuts and raisin that have been floured. Fold into the batter. Lastly, add the rest of the ingredients. Fold lightly.
In the show, the lady was using 2 round pan to bake. For me, I am using 2 regular loaf pan. The reason for splitting the batter into two so that you can add cream or icing between the cake and then cover it with the rest of the cream on the outside.
My cake has no cream or decoration since I don't have cream cheese or butter to use.
Bake in the oven on 375 degree for about 45 minute. Check the cake using wooden toothpick and make sure it comes out clean.
I didn't wait until it get cool and cut right through. This cake is delicious. The trick is to grease the pan and then flour it lightly so that the cake will not sticking to the pan.