Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!
Preparation Time
20 mins
Cooking Time
55 mins
Total Time
1 hr 15 mins
Calories
337 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Pour batter into the prepared pan.
Step 3
Grease a fluted tube pan (such as Bundt®).
Step 4
Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
Step 5
Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
Step 6
Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
Step 7
Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
Step 8
Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
Step 9
Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
Ingredients
1 cup brown sugar
½ cup white sugar
1 teaspoon baking powder
2 teaspoons ground cinnamon
½ teaspoon ground ginger
1 cup raisins
3 cups all-purpose flour
1 tablespoon vanilla extract
1 teaspoon salt
2 teaspoons baking soda
¾ cup confectioners' sugar
⅔ cup vegetable oil
2 cups shredded carrots
1 cup shredded zucchini
1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
1 (8 ounce) carton egg substitute (such as Egg Beaters®)
