Carrot Cake of My Dreams!

Ingredients

• 3 cups all-purpose flour
• 0.5 cups white sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 0.5 teaspoons ground ginger
• 1 can crushed pineapple in juice , 20 ounce
• 1 cup brown sugar
• 1 carton egg substitute , 8 ounce
• 0.67 cups vegetable oil
• 1 tablespoon vanilla extract
• 2 cups shredded carrots
• 1 cup shredded zucchini
• 1 cup raisins
• 0.75 cups confectioners' sugar

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Grease a fluted tube pan (such as Bundt®).

3. 3

   Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.

4. 4

   Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.

5. 5

   Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.

6. 6

   Pour batter into the prepared pan.

7. 7

   Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.

8. 8

   Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.

9. 9

   Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.