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 , 20 ounce
• 1 cup brown sugar
• 1 , 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.

Nutrition per serving