Carrot Pineapple Bundt Cake with Sucanat Glaze
This rich and highly nutritious cake is loaded with vitamin C and vitamin A. It’s moist and keeps well for days.
Recipe information
Yield
makes 1 10-inch cake
Ingredients
Sucanat Glaze
Preparation
Step 1
Preheat the oven to 350°F. Grease a 10-inch Bundt pan, and dust with a little flour mix, tapping out any extra.
Step 2
In a large bowl, combine the Sucanat, egg replacer, canola oil, and vanilla. Mix well for about 1 minute. Stir in the carrots and pineapple.
Step 3
In a separate bowl, whisk together the flour mix, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg.
Step 4
Fold the dry ingredients into the wet and mix well for about 1 minute. Pour the batter into the pan and bake for 1 hour and 10 minutes, rotating the pan halfway through. Bake until a skewer inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes. Loosen the edges with a frosting spatula or knife and turn out onto a cooling rack. Let cool to warm, poke about 12 small holes in the top of the cake using the skewer. Spoon the glaze over the top of the cake, being sure to spoon it into the holes. Let the cake cool completely to room temperature and for the glaze to set before slicing.
Sucanat Glaze
Step 5
Combine the orange juice and Sucanat in a small saucepan. Bring to a simmer over medium heat. Once it comes to a simmer, cook, stirring, for about 3 minutes, or until it becomes syrupy. Remove from the heat and stir in the shortening and zest. Let cool for a few minutes before pouring over the warm cake.
