Carrot Snacking Cake

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This was delightful and I highly recommend.

3/4 cup canned crushed pineapple
2 eggs
3/4 cup granulated sugar
1/3 cup unsweetened applesauce
1 tsp vanilla
1 1/4 cup flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups grated carrots
1/2 cup golden raisins

Pineapple Glaze:
1 cup icing sugar

In sieve over bowl, drain pineapple, pressing to extract juice. Reserve juice, set aside.

In large bowl, beat eggs with sugar until pale; beat in oil, applesauce and vanilla. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda and salt; stir into egg mixture until moistened.

Stir in drained pineapple, carrots, and raisins (if using). Scrape into parchment lined 9 inch square metal cake pan.

Bake in 350 oven until cake tester inserted in centre comes out clean - about 45 minutes. Let cool on rack for 15 minutes. Remove from pan, let cool completely.

Pineapple glaze: In small bowl, whisk icing sugar with 2 tbsp reserved pineapple juice, adding up to 1 tsp more to make spreadable if necessary. Spread over cake. Let stand until set, 1 hour.

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