Carrot Pineapple Loaf Cake

A taste of the tropics, with a lovely light texture and lots of shredded carrots and pineapple thrown in for good measure. Try serving this cake with a smear of non-dairy cream cheese.

Ingredients :(One 9 × 5-Inch Loaf)

1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
2 tablespoons ground flaxseed meal (preferably golden flax)
2 teaspoons baking powder
1 teaspoon ground cinnamon
Scant ¼ teaspoon fine sea salt
1/2 cup canola oil
1 cup firmly packed light brown sugar
1/2 cup canned, crushed pineapple, juice drained and reserved
1/2 cup pineapple juice
1/2 cup unsweetened applesauce
1 lightly packed cup shredded, peeled carrots (about 1 jumbo carrot)

Instructions :

• Preheat oven to 350°F. Line a 9 × 5-inch metal loaf pan with parchment paper and grease well with vegetable shortening. This cake can have a tendency to stick if not greased and lined well.
• In a medium bowl, combine the all-purpose flour, whole wheat flour, flax meal, baking powder, cinnamon, and salt, mixing well.
• In a large bowl, whisk together the canola oil, brown sugar, pineapple, pineapple juice, and applesauce. Add the flour mixture, stirring just until mixed. Stir in the shredded carrots.
• Pour the batter into the prepared pan and bake in the preheated oven for 55 to 65 minutes, or until top springs back when touched, and a tester inserted into the center comes out clean.
• Let the cake cool in the pan for 10 minutes, and remove to a rack to cool to room temperature.