Zero Cholesterol Carrot Cake

15 ingredients
12 steps

Ingredients

  • 3 to 4 large carrots
  • 1 medium size zucchini
  • 3 c. all-purpose flour
  • 1/2 c. sugar
  • 2 tsp. ground cinnamon
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground ginger
  • 1 (20 oz.) can crushed pineapple in unsweetened pineapple juice
  • 1 c. packed light brown sugar
  • 1 (8 oz.) container frozen no cholesterol egg substitute, thawed
  • 2/3 c. salad oil
  • 1 Tbsp. vanilla extract
  • 1 c. dark seedless raisins

Directions

  1. 1
    Shred carrots to make 2 cups.
  2. 2
    Shred zucchini to make 1 cup. Set both of these aside.
  3. 3
    Preheat oven to 350°.
  4. 4
    Grease a 10-inch Bundt pan.
  5. 5
    In large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger.
  6. 6
    Drain pineapple well, reserving juice.
  7. 7
    In medium bowl with wire whisk or fork, mix drained pineapple, brown sugar, egg substitute, salad oil and vanilla extract until smooth.
  8. 8
    Stir pineapple mixture, shredded carrots, zucchini and raisins into flour mixture, just until flour is moistened.
  9. 9
    Pour batter into Bundt pan.
  10. 10
    Bake 55 minutes or until toothpick inserted in center of cake comes out clean.
  11. 11
    Cool cake in pan on wire rack for 10 minutes.
  12. 12
    Remove cake from pan and cool completely on rack.

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