Pineapple-Carrot Cake

Modifications:

I'm giving the recipe as written, but here are the changes I made: I put in about 1/2 cup of molasses instead of 1/3, and since I'm in France I used "levure chimique" instead of baking soda & powder (which don't seem to exist here).

Ingredients:

2 eggs, beaten
1/3 cup maple syrup or molasses
1/3 cup plain yogurt
1/4 cup canola or safflower oil
1 3/4 cups crushed pineapple, drained
1 1/2 cups grated carrots (about 3 carrots)
2/3 cup ground almonds or other nuts
1 1/2 cups pastry flour (ideally whole wheat)
1 tsp baking powder
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg

Equipment:

2 Mixing bowls
wooden spoon
grater
9-inch cake pan (ideally springform)

Instructions:

1) Preheat oven to 300*F. Oil the cake pan.

2) Beat together eggs, sweetener, yogurt and oil until smooth. Stir in pineapple and nuts.

3) In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Stir flour mixture gently into carrot batter.

4) Pour batter into pan. Bake 60 to 70 minutes (till a toothpick comes out clean).

This recipe came with a recipe for pineapple-yogurt frosting, but it sounded ridiculous to me--you have to drain 16 oz of yogurt for at least 12 hours to get the liquid out, and mix in crushed pineapple and coconut. I decided to go without frosting. It was delicious.