Zero Cholesterol Carrot Cake Recipe

Name: Zero Cholesterol Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 large carrots; 1 medium size zucchini; 3 c. all-purpose flour; 1/2 c. sugar; 2 tsp. ground cinnamon; 2 tsp. baking soda; 1 tsp. baking powder; 1 tsp. salt; 1/2 tsp. ground ginger; 1 (20 oz.) can crushed pineapple in unsweetened pineapple juice; 1 c. packed light brown sugar; 1 (8 oz.) container frozen no cholesterol egg substitute, thawed; 2/3 c. salad oil; 1 Tbsp. vanilla extract; 1 c. dark seedless raisins

Servings: persons

3 to 4 large carrots
1 medium size zucchini
3 c. all-purpose flour
1/2 c. sugar
2 tsp. ground cinnamon
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 tsp. ground ginger
1 (20 oz.) can crushed pineapple in unsweetened pineapple juice
1 c. packed light brown sugar
1 (8 oz.) container frozen no cholesterol egg substitute, thawed
2/3 c. salad oil
1 Tbsp. vanilla extract
1 c. dark seedless raisins

1
Shred carrots to make 2 cups.
2
Shred zucchini to make 1 cup. Set both of these aside.
3
Preheat oven to 350u00b0.
4
Grease a 10-inch Bundt pan.
5
In large bowl, mix flour, sugar, cinnamon, baking soda, baking powder, salt and ginger.
6
Drain pineapple well, reserving juice.
7
In medium bowl with wire whisk or fork, mix drained pineapple, brown sugar, egg substitute, salad oil and vanilla extract until smooth.
8
Stir pineapple mixture, shredded carrots, zucchini and raisins into flour mixture, just until flour is moistened.
9
Pour batter into Bundt pan.
10
Bake 55 minutes or until toothpick inserted in center of cake comes out clean.
11
Cool cake in pan on wire rack for 10 minutes.
12
Remove cake from pan and cool completely on rack.

1454

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 to 4 large carrots, 1 medium size zucchini, 3 c. all-purpose flour, 1/2 c. sugar, and more.

Yes, Zero Cholesterol Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zero Cholesterol Carrot Cake

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