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!
Ingredients
- all-purpose flour: 3 cups
- white sugar: 0.5 cup
- ground cinnamon: 2 tsp
- baking soda: 2 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- ground ginger: 0.5 tsp
- pineapple in juice, drained and juice reserved: 1 can (20 ounce can, crushed)
- brown sugar: 1 cup
- carton egg substitute (such as Egg Beaters®): 1 piece (8 ounce)
- vegetable oil: 0.66667 cup
- vanilla extract: 1 Tbsp
- carrots: 2 cups (shredded)
- zucchini: 1 cup (shredded)
- raisins: 1 cup
- confectioners' sugar: 0.75 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Grease a fluted tube pan (such as Bundt®).
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Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
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Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
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Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
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Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
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Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
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Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
