CookPal AI
Carrot Cake of My Dreams

Carrot Cake of My Dreams

Cost $12.5, save $15

Source: Recommended by CookPal

  • 95 Min
  • 16 Servings
  • $12.5

INGREDIENTS

  • Dry Ingredients

    • 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

  • Wet Ingredients

    • 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®)
    • ⅔ cup vegetable oil
    • 1 tablespoon vanilla extract

  • Fruits and Vegetables

    • 🥕 2 cups shredded carrots
    • 1 cup shredded zucchini
    • 1 cup raisins

  • Glaze

    • ¾ cup confectioners' sugar

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

337

Calories

  • 5
    Protein
  • 58
    Carbs
  • 10
    Fats

💡 Ensure you grease the pan properly to avoid sticking.Check the cake at the minimum cook time to prevent overbaking.Use fresh carrots and zucchini for added moisture and flavor.For a richer flavor, add a small amount of nutmeg to the dry ingredients.