Carrot Cake of My Dreams!
Description
This carrot cake is loaded with carrots, zucchini, raisins, and pineapple and is topped with a pineapple glaze that will impress all of your guests.
Ingredients
•
3 cups all-purpose flour
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1/2 cup white sugar
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2 teaspoons ground cinnamon
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2 teaspoons baking soda
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1 teaspoon baking powder
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1 teaspoon salt
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1/2 teaspoon ground ginger
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1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
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1 cup brown sugar
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1 (8 ounce) carton egg substitute (such as Egg Beaters®)
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2/3 cup vegetable oil
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1 tablespoon vanilla extract
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2 cups shredded carrots
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1 cup shredded zucchini
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1 cup raisins
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3/4 cup confectioners' sugar
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease a fluted tube pan (such as Bundt®).
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.