Someone bought way too many carrots (yeah that would be me. For some reason I kept thinking we were out and no, we were not…..) so something had to be done. An easy carrot cake sounded good, nothing too fussy or frosting. I flipped through my vintage copy of Better Homes and Gardens New Cook Book, 1968 Edition and found a recipe to veganize on page 130. I cut the fat in half, just enough for good texture, but not drowning in it as before and upgraded the flour. My Mom would have been proud I am still finding ways to use her choice in (now vintage) cookbooks 😉 I have found it often easier to adapt well-tested recipes than to use modern ones, and doing simple swaps. And hey, maybe if I ever get bored I can read the sections on being a better homemaker 😉 (Like that will ever happen!)
Carrot Pineapple Snack Cake
- 1½ cups white whole wheat flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- 1/3 cup olive oil
- 1/3 cup ripe banana, mashed
- 2 Tbsp ground flaxseed + 6 Tbsp cool water
- 1 cup carrot, peeled and finely shredded
- ½ cup crushed pineapple, mostly drained
- 1 tsp pure vanilla extract
Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.
Whisk flour through salt in a large mixing bowl.
Whisk water and flaxseed together, let rest for 5 minutes. Stir flaxseed into a small bowl with oil, banana, carrots, pineapple and vanilla.
Add to dry, beat for 2 minutes with a hand mixer, pour into prepared dish. Bake for 35 minutes, check with a toothpick, continue baking until done, between 35 and 55 minutes. Let cool before cutting, store covered.
Makes 1 cake, about 9 servings.