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Carrot Cake of My Dreams!
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
115 minutes
Impressive carrot cake with zucchini, raisins, and pineapple, topped with a sweet pineapple glaze.
Ingredients:
  • 3 cups all-purpose flour
  • 0.5 cup white sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon ground ginger
  • 1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
  • 1 cup brown sugar
  • 1 (8 ounce) carton egg substitute (such as Egg Beaters®)
  • 0.66666668653488 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup raisins
  • 0.75 cup confectioners' sugar
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Prepare a beautifully shaped fluted tube pan by greasing it generously.
  • In a large bowl, mix together flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger.
  • Combine drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract in a bowl and whisk until smooth.
  • Gently fold pineapple mixture, carrots, zucchini, and raisins into flour mixture until just combined.
  • Transfer the batter into the greased baking pan.
  • Bake in the preheated oven for 55 to 65 minutes or until a toothpick inserted in the cake comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for about 30 minutes.
  • Gradually whisk reserved pineapple juice into confectioners' sugar until a smooth glaze forms. Pour over the cooled cake.

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