Carrot Cake of My Dreams! Recipe - Allrecipes.com
  • READY IN ABOUT 2 hrs

Carrot Cake of My Dreams!

Recipe by  

"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 Edit and Save

Original recipe makes 16 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 55 mins

Directions

  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.
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Reviews More Reviews

May 06, 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!

 
May 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.

 

6 Ratings

Apr 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!

 
Aug 10, 2012

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.

 
Aug 05, 2012

Moist, tasty.

 
Jun 30, 2013

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 classic cream cheese icing, but that was as far as I strayed from the recipe, and it was yummy. My friends at work loved it.

 

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Nutrition

  • Calories
  • 337 kcal
  • 17%
  • Carbohydrates
  • 58.3 g
  • 19%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 379 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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