Morning Glory Cake

Course Dessert


  • 1 cup apples, chopped in Eco-Chop
  • 1 cup carrots, chopped in Eco-Chop
  • 1/2 cup crushed pineapple (well-drained) or fresh pineapple chopped in Eco-Chop
  • 1/3 cup shredded unsweetened coconut
  • 1/4 cup raisins or dried fruit of choice
  • Zest of 1 lemon, zested with Le Petit Grater
  • 2/3 cup sugar
  • 2/3 cup oil (olive, avocado or coconut)
  • 2 eggs
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cups flour (all-purpose or whole wheat)
  • 2 tbsp salted pepitas, toasted (optional)


  • Preheat oven to 350°F degrees. Place FORTEEZ Mold of choice (Medium Round or Square are the perfect size) on Perforated Baking Sheet and set aside.
  • In a Mixing Bowl, combine apple, carrot, pineapple, coconut, dried fruit, lemon zest, sugar and oil.
  • Add eggs and whisk to combine.
  • Sprinkle spices, salt, baking powder and baking soda over the batter and stir well to combine.
  • Add flour and stir to combine just until flour is mixed in.
  • Pour batter into mold, smooth batter with heat resistant spatula. If using pepitas, sprinkle on top of batter before baking.
  • Bake for 30 minutes or until done (test with a toothpick)
  • Let cool for 10 minutes before unmolding or serve right out of the mold.


Bon TIP: In place of the pepitas, add your favorite chopped nuts or flaxseed to the top. Store cake in the fridge for up to 5-6 days.