cup vegetable oil
cup golden brown sugar
cup pure maple syrup
tsp grated fresh ginger
cup all purpose flour
tsp baking powder
tsp baking soda
cup grated carrot
cup diced or crushed pineapple, fresh or tinned (drained)
cup cream cheese, room temperature
cup unsalted butter, room temperature
cup icing sugar, sifted
tsp vanilla extract
Preheat oven to 325° F. Grease an 8-inch square pan. Whisk together oil, brown sugar, eggs, maple syrup and grated ginger. In a separate bowl, sift flour, baking powder, baking soda, salt and cinnamon and stir into wet mixture to blend. Stir in carrot and pineapple and pour into prepared pan. Bake for 1 hour and 15 to 30 minutes, until a tester inserted in the center of the cake comes out clean. Allow to cool completely before icing.
To prepare frosting, beat cream cheese and butter together. Beat in icing sugar until smooth and stir in vanilla. Spread over cooled cake and store chilled until ready to serve.
Yield: 1 8-inch square cake. Makes 9 to 12 servings.