SHORTBREAD CRUST
- 1⁄2 cup butter
- 1 cup all purpose flour
- 1⁄2 cup sugar
FILLING
- 3⁄4 cup white sugar
- 1⁄4 cup all purpose flour
- 1⁄4 tsp. baking powder
- 1⁄4 tsp. salt
- 1⁄2 tsp. cinnamon
- 1⁄4 tsp. each nutmeg & ginger
- Pinch of cloves
- 2 eggs
- 2 tsp. fancy molasses
- 1 tsp. vanilla
- 1 1⁄4 cup shredded carrots
- 3⁄4 cup sweet shredded coconut
- 1 14 oz can crushed pineapple, drained
- 1⁄2 cup dried cranberries
Line a 9” square pan with aluminium foil that goes up the sides of the pan. Preheat oven to 350F. Place pineapple in a sieve to drain.
MAKE CRUST: Add all 3 ingredients to a mixer bowl and mix to combine until it forms fine crumbs. Press into bottom of prepared pan. Bake for 10 minutes. Set aside.
MAKE FILLING: Whisk together sugar, flour, baking powder, salt and spices. Add eggs, molasses and vanilla and stir until well combined. Stir in carrots, coconut, pineapple and cranberries. Spread mixture evenly over crust. Bake for 20 – 25 minutes or until edges are golden and centre is set. Allow to cool completely, refrigerate, and cut into squares. Store in refrigerator.
