1/2 cup pineapple 80 grams, very well-drained crushed or chopped fresh
1/3 cup shredded unsweetened coconut 30 grams
1/4 cup raisins or another dried fruit optional
1 item lemon finely grated zest
2/3 cup sugar 130 grams, raw or granulated
2/3 cup oil 155 ml, neutral
2 item large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 cup flour 160 grams, all-purpose or whole-wheat
2 tablespoons pepitas toasted, salted (optional)
Equipment
oven
8-inch square baking pan
parchment paper
large bowl
whisk
serrated knife
Directions
Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan.
In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, 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.
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using.
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.
The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.