Carrot Cake

15 ingredients
7 steps

Ingredients

  • 2 c. shredded carrots
  • 1 c. zucchini, shredded
  • 3 c. sifted flour
  • 1/2 c. sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1 (20 oz.) can crushed pineapple
  • 1 c. light brown sugar
  • 8 oz. egg substitute, thawed
  • 2/3 c. oil
  • 1 Tbsp. vanilla
  • 1 c. raisins
  • 3/4 c. 10x sugar

Directions

  1. 1
    In large bowl, mix flour, sugar (1/2 cup white), cinnamon, soda, baking powder and ginger.
  2. 2
    Drain pineapple well; save juice. In medium bowl, mix pineapple, brown sugar, egg substitute, oil and vanilla with fork until smooth.
  3. 3
    Stir pineapple mixture, carrots, zucchini and raisins into flour mixture.
  4. 4
    Stir until moist.
  5. 5
    Pour into greased and floured Bundt pan.
  6. 6
    Bake at 350° for 55 minutes, or until toothpick is clean.
  7. 7
    When cool, you can glaze with powdered sugar and pineapple juice.

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