Zero Cholesterol Carrot Cake
A moist, flavorful carrot cake with zucchini and pineapple, naturally low in cholesterol, perfect for health-conscious dessert lovers seeking a sweet, spiced treat.
Ingredients
- 2 cups shredded carrots ⓘ
- 1 cup shredded zucchini ⓘ
- 3 cups flour ⓘ
- 1/2 cup sugar ⓘ
- 2 teaspoons cinnamon ⓘ
- 2 teaspoons baking soda ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1 (20 oz.) can crushed pineapple ⓘ
- 1 cup brown sugar ⓘ
- 8 oz. egg substitute ⓘ
- 2/3 cup salad oil ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup dark raisins ⓘ
- 3/4 cup confectioners sugar ⓘ
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch Bundt pan.
- In a large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt, and ground ginger.
- Drain crushed pineapple well and reserve the juice.
- In a medium bowl, whisk together drained pineapple, brown sugar, egg substitute, salad oil, and vanilla until smooth.
- Stir the pineapple mixture, shredded carrots, shredded zucchini, and dark raisins into the flour mixture until the flour is moistened.
- Pour the batter into the prepared Bundt pan.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and serving.
Nutrition & Diet Analysis (per serving)
944
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).