Carrot and pineapple Cake

This sweet carrot cake is rich in fiber thanks to the oats, carrots and nuts. Forget about the frosting and have this cake for breakfast with a warm cup of coffee or tea, have it instead of your traditional pancakes.

• 4 grated carrots
• 1 cup of all-purpose flour
• 1 cup of oats
• 1 cup of brown sugar
• 1/2 tbsp salt
• 2 tbsp. baking powder
• 1/2 tbsp. baking soda
• 1/2 tbsp. ground cinnamon
• 1/4 tbsp. ground ginger
• 1 cup chopped pecans
• 1 cup of canned pineapple in chunks (drained)
• 2 eggs
• 2 tbsp. vanilla extract
• 250 grs. melted butter (you can substitute butter for 1/2 cup of vegetable oil or coconut oil)
• 1 cup of milk (you can use oats, macadamia or soy milk instead)
• Optional ingredients: walnuts, raisins

Preheat your oven at 350°F (177°C)

In a large bowl mix the dry ingredients: carrots, flour, oats, salt, sugar, baking powder, baking soda, cinnamon, ginger, pecans and pineapple. Separately mix the wet ingredients: eggs, vanilla extract, butter and milk. Incorporate dry and wet ingredients.

Pour into a pan coated with butter ; bake at 350°F (177°C) for 90 minutes or until a toothpick comes out clean.