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Categories:
all-purpose white sugar ground cinnamon baking soda baking powder salt ground ginger pineapple brown sugar egg substitute vegetable oil vanilla carrots zucchini raisins sugar
Viewed: 59 - Published at: 5 years agoIngredients
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 (20 ounce) can crushed pineapple in juice, drained and juice reserved
- 1 cup brown sugar
- 1 (8 ounce) carton egg substitute (such as Egg Beaters(R))
- 2/3 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 cups shredded carrots
- 1 cup shredded zucchini
- 1 cup raisins
- 3/4 cup confectioners' sugar
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as Bundt(R)).
- Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
- Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
- Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
- Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
- Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
