Carrot Cake of My Dreams!

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.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 337 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 cup raisins
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
• 1 (8 ounce) carton egg substitute (such as Egg Beaters®)
• 0.5 cup white sugar
• 0.5 teaspoon ground ginger
• 0.66666668653488 cup vegetable oil
• 0.75 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Pour batter into the prepared pan.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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