Morning Glory Breakfast Cake

Ingredients

• •1 cup grated apple ((from 1 7-ounce/medium-large apple))
• •1 cup grated carrot ((from 1 thick carrot))
• •0.5 cup very well-drained crushed pineapple or chopped fresh pineapple
• •0.33 cup shredded unsweetened coconut
• •0.25 cup raisins or another dried fruit ((optional))
• •Finely grated zest of 1 lemon
• •0.66 cup raw or granulated sugar
• •0.66 cup neutral oil
• •2 large eggs
• •0.5 teaspoon ground cardamom
• •0.5 teaspoon ground ginger
• •0.5 teaspoon ground cinnamon
• •0.75 teaspoon kosher salt
• •1.5 teaspoons baking powder
• •0.5 teaspoon baking soda
• •1.25 cups all-purpose or whole-wheat flour
• •salted pepitas toasted (2 tablespoons)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.