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Carrot Cake of My Dreams!

Molly

"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!"
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Ingredients

1 h 55 m servings 337 cals
Original recipe yields 16 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a fluted tube pan (such as Bundt(R)).
  3. Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
  4. Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
  5. Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
  6. Pour batter into the prepared pan.
  7. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
  8. Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
  9. Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.

Nutrition Facts


Per Serving: 337 calories; 10 g fat; 58.3 g carbohydrates; 5 g protein; < 1 mg cholesterol; 379 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

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Most helpful positive review

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...

Most helpful critical review

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 th...

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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...

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.

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....

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 c...

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 c...

Moist, tasty.

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 th...

Made this cake, took it to work to share and my co-workers absolutely loved it!! I substituted a few of the items, mainly because I didn't have what the recipe called for. Used Grape-seed oil i...

I made this for my mom's birthday. She loved it! I could hear her moaning with every bite.