Ingredients
16
16 servings
- •3 cups all-purpose flour
- •½ cup white sugar
- •2 teaspoons ground cinnamon
- •2 teaspoons baking soda
- •1 teaspoon baking powder
- •1 teaspoon salt
- •½ 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®)
- •⅔ cup vegetable oil
- •1 tablespoon vanilla extract
- •2 cups shredded carrots
- •1 cup shredded zucchini
- •1 cup raisins
- •¾ cup confectioners' sugar
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 337
- Carbohydrate: 58g
- Fat: 10g
- Fiber: 2g
- Protein: 5g
- Sugar: 32g
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