CARROT CAKE OF MY DREAMS!
Very dense, moist carrot cake, full of fruit. In a taste test against a more traditional butter-based carrot cake, my co-workers thought mine must be the more sinful! But no, it's practically VIRTUOUS!
Provided by Molly
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as Bundt®).
- 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.
Nutrition Facts : Calories 336.7 calories, Carbohydrate 58.3 g, Cholesterol 0.2 mg, Fat 10 g, Fiber 2 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 379.1 mg, Sugar 31.7 g
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Narayah Daugherty
[email protected]This recipe is a fail. Don't waste your time.
Azad Aza
[email protected]I don't recommend this recipe. It was a lot of work and the cake didn't turn out well.
Roshan Mandal
[email protected]This cake was a bit too dense for my liking.
Debashis Das
[email protected]I found this recipe to be a bit dry. I think I'll try adding some more moisture next time.
Ronald Parkhouse
[email protected]This carrot cake is a bit too sweet for my taste, but it's still a good recipe.
Adriana Serna
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best carrot cake he'd ever had.
Benny Chinwendu
[email protected]This carrot cake is a bit time-consuming to make, but it's worth the effort. It's the perfect cake for a special occasion.
Ceej Gidion
[email protected]I'm not a big fan of carrot cake, but this recipe converted me. It's so moist and flavorful, I couldn't resist eating a second piece.
Sherzaman Mirani
[email protected]This is the perfect cake to make for a crowd. It's big and flavorful, and it always disappears quickly.
Kefiloe Mdledle
[email protected]I love that this recipe uses whole wheat flour. It makes the cake a bit healthier, but it still tastes amazing.
Kishor Japrel
[email protected]I wasn't sure about the pineapple in this recipe, but it actually worked really well. It added a nice sweetness and moisture to the cake.
Ehsan
[email protected]This carrot cake is a classic for a reason. It's simple to make, but it's always delicious.
Alicia Barnes
[email protected]I made this cake for my daughter's birthday, and she loved it! It was a big hit with all of her friends, too.
Frehager Eyob
[email protected]This is the best carrot cake I've ever had! The cream cheese frosting is to die for.
Sayed Arshad
[email protected]I was a bit skeptical about making carrot cake, but this recipe changed my mind. It's so easy to follow, and the cake turned out perfectly. It was moist, fluffy, and full of flavor.
Hamza muzamil
[email protected]This carrot cake is a dream come true! It's moist, flavorful, and has the perfect amount of sweetness. I've made it several times now, and it's always a hit with my family and friends.