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Rating: 4.43 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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!

Recipe Summary

prep:
20 mins
cook:
55 mins
additional:
40 mins
total:
1 hr 55 mins
Servings:
16
Yield:
16 servings
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Grease a fluted tube pan (such as Bundt®).

  • Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.

  • Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.

  • Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.

  • Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.

  • Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.

  • Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

Nutrition Facts

337 calories; protein 5g; carbohydrates 58.3g; fat 10g; cholesterol 0.2mg; sodium 379.1mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/07/2012
Great recipe! I made a few changes. I didn't make the glaze. I didn't have ginger or Egg Beaters. I used 4 whole eggs. I cut the amount of oil in half & substituted applesauce for the other half. Score one for Mom: my kids had no idea they ate their veggies for dessert! Read More
(33)

Most helpful critical review

Rating: 2 stars
08/20/2017
If this recipe were titled "Fruit Spice Cake" I'd be giving it 4 or even 5 stars. The pineapple and raisins are powerful the cake is good (though very wet) and the icing was brilliant. But there's no flavor of carrot whatsoever. If you're looking for something with a distinctly carrot flavor... keep looking. I'm glad I tried this out a week in advance of the birthday party because it's not going to work for the person who requested carrot cake. Read More
14 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
05/06/2012
Great recipe! I made a few changes. I didn't make the glaze. I didn't have ginger or Egg Beaters. I used 4 whole eggs. I cut the amount of oil in half & substituted applesauce for the other half. Score one for Mom: my kids had no idea they ate their veggies for dessert! Read More
(33)
Rating: 5 stars
05/16/2012
Nice muffins!! Used more zucchini less oil. Added a crumble to the top. 3/4 cup brown sugar 1/4 flour 3 tbsp butter. Mix until forms crumbly texture. Sprinkle over each muffin before baking. Read More
(17)
Rating: 5 stars
04/22/2012
I followed the recipe but made muffins and used a whole fresh pineapple that I put in the blender for a few seconds, then drained the excess fluid. I did not frost them and it was not necessary. I made large muffins and they cooked in 25 minutes.This was very yummy!! Thank you! Read More
(17)
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Rating: 5 stars
07/19/2015
This cake is great! I used 4 eggs as suggested in another comment and cinnamon chips instead of the raisins. Added a cream cheese frosting and decorated with toasted coconut flakes and pecan chips. Delicious! We loved it. I put it in my recipe box will definitely be making again. Thank you for sharing this recipe. Read More
(6)
Rating: 5 stars
06/30/2013
Most excellent cake. I was excited to see that zucchini was included in this recipe as I would have added it at this time of year. I used 4 eggs used walnuts instead of raisins and did a classic cream cheese icing but that was as far as I strayed from the recipe and it was yummy. My friends at work loved it. Read More
(3)
Rating: 4 stars
08/05/2012
Moist tasty. Read More
(2)
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Rating: 5 stars
10/10/2018
The spice flavor is great in this cake! I love that it has a little zucchini as well as the carrots. It did come out a bit sweet though... I definitely did some substitutions - used all white sugar for example. 4 eggs seems a bit much to use as a replacement for the substitute. Definitely recommend this because the ingredients are pretty simple. It's a cake great for any time of day packs a lot of flavor and doesn't even need an icing (the recommended icing was either too sugary or too watery when creating it). Read More
Rating: 5 stars
03/07/2017
I made this for my mom's birthday. She loved it! I could hear her moaning with every bite. Read More
Rating: 5 stars
11/12/2016
I made 3 cups of grated carrots because I didn't have zucchini. It turned out excellent! Very healthy and loaded with goodness! Yummy! Read More
Rating: 2 stars
08/20/2017
If this recipe were titled "Fruit Spice Cake" I'd be giving it 4 or even 5 stars. The pineapple and raisins are powerful the cake is good (though very wet) and the icing was brilliant. But there's no flavor of carrot whatsoever. If you're looking for something with a distinctly carrot flavor... keep looking. I'm glad I tried this out a week in advance of the birthday party because it's not going to work for the person who requested carrot cake. Read More