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"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!" — Molly
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3 cups all-purpose flour
1/2 cup white sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 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®)
2/3 cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded carrots
1 cup shredded zucchini
1 cup raisins
3/4 cup confectioners' sugar
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!
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.
5 Ratings
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!
This cake is great! I used 4 eggs, as suggested in another comment, and cinnamon chips instead of the raisins. We loved it. I put it in my recipe box, will definitely be making again. Thank you for sharing this recipe.
Moist, tasty.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake of My Dreams!
Serving Size: 1/16 of a recipe Servings Per Recipe: 16 Amount Per Serving Calories: 337 Calories from Fat: 90
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