Carrot Cake Of My Dreams!
Multicolored carrots make a beautiful salad if you can find them.
Recipe Summary 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!
Ingredients | Carrot Salad Recipes Raisins3 cups all-purpose flour½ cup white sugar2 teaspoons ground cinnamon2 teaspoons baking soda1 teaspoon baking powder1 teaspoon salt½ teaspoon ground ginger1 (20 ounce) can crushed pineapple in juice, drained and juice reserved1 cup brown sugar1 (8 ounce) carton egg substitute (such as Egg Beaters®)⅔ cup vegetable oil1 tablespoon vanilla extract2 cups shredded carrots1 cup shredded zucchini1 cup raisins¾ cup confectioners' sugarDirectionsPreheat 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.Info | Carrot Salad Recipes Raisinsprep:
20 mins
cook:
55 mins
additional:
40 mins
total:
1 hr 55 mins
Servings:
16
Yield:
16 servings
TAG : Carrot Cake Of My Dreams!Fruits and Vegetables, Vegetables, Squash,
