Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a fluted tube pan (such as Bundt®).
- Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.
- Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.
- Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.
- Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.
- Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.
- Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.58 Kcal (1367 kJ) | ||
| Calories from fat | 87.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 3% | |
| Sodium | 336.09mg | 14% | |
| Potassium | 297.62mg | 6% | |
| Total Carbs | 57.41g | 19% | |
| Sugars | 29.43g | 118% | |
| Dietary Fiber | 2.25g | 9% | |
| Protein | 4.28g | 9% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 49.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 301.67 Kcal (1263 kJ) | ||
| Calories from fat | 80.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 15% | |
|---|---|---|---|
| Cholesterol | 9.34mg | 3% | |
| Sodium | 310.45mg | 14% | |
| Potassium | 274.91mg | 6% | |
| Total Carbs | 53.03g | 19% | |
| Sugars | 27.19g | 118% | |
| Dietary Fiber | 2.08g | 9% | |
| Protein | 3.95g | 9% | |
| Vitamin C | 6.2mg | 11% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 45.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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