Dessert

Carrot cake with a conscience is for Dessert.

Carrot cake with a conscience takes 30 minutes to prepare.

Carrot cake with a conscience takes 55 minutes to cook.

Carrot cake with a conscience makes 16 servings.

The ingredients for Carrot cake with a conscience are:

3-4 large carrots
1 med zucchini
3 cups whole wheat flour
2 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
1 tsp salt
½ tsp ground ginger
1 20-oz can crushed pineapple
1 cup brown sugar
4 eggs (or 1 cup Egg Beaters)
⅔ cup canola oil
1 Tbsp vanilla
1 cup raisins

Here is how you make Carrot cake with a conscience:

Grease Bundt pan. Preheat oven to 350° F. 1. Shred carrots to make 2 cups; shred zucchini to make 1 cup. Set aside.2. In large bowl, mix flour, cinnamon, soda, baking powder, salt & ginger.3. Drain pineapple well, reserving juice. In medium bowl with wire whisk or fork, mix drained pineapple, brown sugar, eggs, oil and vanilla until smooth. Stir pineapple mixture, shredded carrots & zucchini and raisins into the flour mixture just until flour is moistened!4. Pour batter into Bundt pan. Bake 55 minutes or until toothpick comes out clean. Cool in pan 10 minutes; remove cake from pan, cool completely on wire rack. 5. When cool, glaze, if desired. Make glaze from powdered sugar and enough pineapple juice to make it spreadable. Drizzle over cake. Number of Servings: 16Recipe submitted by SparkPeople user MOLLYOSB.

The nutritional information for Carrot cake with a conscience is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 300.3

• Total Fat: 10.2 g
• Cholesterol: 0.2 mg
• Sodium: 377.7 mg
• Total Carbs: 49.8 g
• Dietary Fiber: 4.1 g
• Protein: 5.5 g