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Carrot Cake of My Dreams!

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!"
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1 h 55 m servings 337 cals
Serving size has been adjusted!
Original recipe yields 16 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 10
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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...

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.

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....

This cake is great! I used 4 eggs, as suggested in another comment, and cinnamon chips instead of the raisins. Added a cream cheese frosting and decorated with toasted coconut flakes and pecan c...

Most excellent cake. I was excited to see that zucchini was included in this recipe, as I would have added it at this time of year. I used 4 eggs, used walnuts instead of raisins, and did a c...

Moist, tasty.

Made this cake, took it to work to share and my co-workers absolutely loved it!! I substituted a few of the items, mainly because I didn't have what the recipe called for. Used Grape-seed oil i...

I made this for my mom's birthday. She loved it! I could hear her moaning with every bite.

I made 3 cups of grated carrots because I didn't have zucchini. It turned out excellent! Very healthy and loaded with goodness! Yummy!

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