Morning Glory Cake

If you’ve ever eaten a ‘Morning Glory’ muffin, you’ll know exactly what I mean by ‘delicious’! This recipe, borrowed from ‘Smitten Kitchen’, takes all the hearty goodness of a muffin and turns it into a snack cake. Do yourself a favor and make this cake!!!




Ingredients:
1 cup grated apple (1 medium-large apple)
1 cup grated carrot (1 large carrot)
1/2 cup well-drained crushed pineapple
1/3 cup shredded unsweetened coconut
1/4 cup raisins
The finely grated zest of 1 lemon
2/3 cup granulated sugar
2/3 cup vegetable oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups all-purpose (or whole-wheat flour)
2 tablespoons pumpkin seeds (optional)
 
Directions:
Heat your oven to 350 degrees F. Coat an 8-inch square baking pan with non-stick cooking spray or line with foil or parchment paper.
In a large bowl, combine the grated apple, carrot, drained pineapple, coconut, raisins, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Add the spices, salt, baking powder, and baking soda. Stir very well to combine. Add flour. Stir until combined.
Pour batter into prepared pan. Sprinkle the pumpkin seeds over cake, if you’re using them. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean and batter free. Let the cake cool in the pan then enjoy!

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