Rating: 4.5 stars
13 Ratings
  • 5 star values: 10
  • 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

cook:
55 mins
additional:
40 mins
total:
1 hr 55 mins
prep:
20 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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