Fresh and Ripe Pineapple Carrot Cake Recipe

Ingredients

• 6 carrots, peeled and quartered
• 2 cups (500 mL) flour
• 2 teaspoons (10 mL) baking soda
• 1/2 teaspoon (2.5 mL) salt
• 2 teaspoons (10 mL) ground cinnamon
• 3/4 cup (175 mL) sunflower oil
• 1 ½ cups (375 mL) honey
• 3 eggs
• 2 teaspoons (10 mL) vanilla extract
• 3/4 cup (175 mL) buttermilk
• 1 cup (250 mL) fresh chopped pineapple
• 1 cup (250 mL) ground walnuts

Directions

Preheat oven to 350°F (180° C). Butter two round cake pans.   In a saucepan, cover carrots with water.  Bring to a boil and cook until tender, about 15 minutes.  In a mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.  Beat the oil, honey, eggs , vanilla, and buttermilk together in a separate bowl, then mix with dry ingredients.  Stir in cooked carrots , pineapple, and walnuts until just combined. Transfer the batter to the cake pan.  Bake for 40-45 minutes.