My Dream Carrot Cake!

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My Dream Carrot Cake!

Carrot Cake of My Dreams!

Published on June 18, 2020

Total Time:

1 hrs 55 mins

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  • 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 oz.) can crushed pineapple with juice, drained and reserved liquid

  • 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

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease a fluted tube pan (such as Bundt®).

  3. Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.

  4. Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.

  5. Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.

  6. Pour batter into the prepared pan.

  7. Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.

  8. Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.

  9. Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners’ sugar until a spreadable glaze forms. Drizzle over cooled cake.

Nutrition Facts (per serving)

337Calories10g Fat58g Carbs5g Protein
Nutrition FactsServings Per Recipe16Calories337% Daily Value *Total Fat10g13%Saturated Fat2g8%Cholesterol0mg0%Sodium379mg16%Total Carbohydrate58g21%Dietary Fiber2g7%Total Sugars32gProtein5gVitamin C6mg30%Calcium60mg5%Iron2mg11%Potassium283mg6%

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