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Carrot Cake of My Dreams!

Carrot Cake of My Dreams!

  • Prep

    20 m
  • Cook

    55 m
  • Ready In

    1 h 55 m
Molly

Molly

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!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 58.3g
  • 19%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 379 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a fluted tube pan (such as Bundt(R)).
  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.
  10. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Art&Jess
26

Art&Jess

5/6/2012

Great recipe! I made a few changes. I didn't make the glaze. I didn't have ginger or Egg Beaters. I used 4 whole eggs. I cut the amount of oil in half & substituted applesauce for the other half. Score one for Mom: my kids had no idea they ate their veggies for dessert!

Mtrflynn
16

Mtrflynn

5/16/2012

Nice muffins!! Used more zucchini, less oil. Added a crumble to the top. 3/4 cup brown sugar, 1/4 flour, 3 tbsp butter. Mix until forms crumbly texture. Sprinkle over each muffin before baking.

ddodge
16

ddodge

4/22/2012

I followed the recipe but made muffins and used a whole fresh pineapple that I put in the blender for a few seconds, then drained the excess fluid. I did not frost them and it was not necessary. I made large muffins and they cooked in 25 minutes.This was very yummy!! Thank you!

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