Zero Cholesterol Carrot Cake

• 2 c. shredded carrots
• 1 c. shredded zucchini
• 3 c. flour
• 1/2 c. sugar
• 2 tsp. cinnamon
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 tsp. ground ginger
• 1 (20 oz.) can crushed pineapple
• 1 c. brown sugar
• 8 oz. egg substitute
• 2/3 c. salad oil
• 1 tsp. vanilla
• 1 c. dark raisins
• 3/4 c. confectioners sugar

1. Preheat oven to 350u0b0.
2. Grease 10-inch Bundt pan.
3. In large bowl, mix flour, sugar, cinnamon, soda, powder, salt and ginger. Drain pineapple well; reserve juice.
4. In medium bowl, whisk drained pineapple, brown sugar, egg substitute, oil and vanilla until smooth.
5. Stir pineapple mixture, carrot, zucchini and raisins into flour mixture until flour is moistened.

carrots, zucchini, flour, sugar, cinnamon, baking soda, baking powder, salt, ground ginger, pineapple, brown sugar, egg substitute, salad oil, vanilla, dark raisins, confectioners sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1002091 (may not work)