Carrot Fruit Cake-Bread

2 big carrots - finely chopped

1c chopped frozen pineapple 

1 mashed banana

1"cube fresh ginger - minced

1 whole mandarin orange - zest and chop

1/2c coconut sugar

1/2c brown sugar

3 lg. eggs

3/4c light olive oil

3/4c sunflower kernels

- - walnuts or pecans would be better

1/2c plain Greek yogurt

1T white balsamic vinegar

Preheat the oven to 350° Chop, zest, mash and combine everything above, in a medium glass bowl. In a larger bowl, whisk together the following dry ingredients:

1T cinnamon

1/2T baking soda

1/2T baking powder

2T ground chia + flax

1t salt

1c corn flour

2-1/2c all purpose flour

Pour the bowl of well combined wet ingredients into the flour bowl. Working quickly with a big silicone spatula, fold and combine these into a heavy batter. Today I transferred this to a buttered and sugared 8"x12"x2" glass baking pan to make a snack-coffee cake. This would have also made wonderful  muffins! Bake the cake for 50-60 minutes. If making muffins, cut the baking time way down, start with 20 minutes then do the toothpick test. Let the cake cool an hour before cutting.

My daughter was here while this was cooling. She suggested a cream cheese drizzle to accentuate the flavors. I didn't have cream cheese, so instead made this butter-cinnamon-vanilla glaze:

3T melted butter

1t Mexican vanilla

1c powdered sugar

1t cinnamon

2T heavy cream

Mix these together until smooth in a small bowl. Pour and spread over the top. 

Have fun with your creative combinations. . .Lin