Carrot Cake - cooking recipe

Ingredients

2 c. shredded carrots
1 c. zucchini, shredded
3 c. sifted flour
1/2 c. sugar
2 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. ginger
1 (20 oz.) can crushed pineapple
1 c. light brown sugar
8 oz. egg substitute, thawed
2/3 c. oil
1 Tbsp. vanilla
1 c. raisins
3/4 c. 10x sugar

Preparation

In large bowl, mix flour, sugar (1/2 cup white), cinnamon, soda, baking powder and ginger.
Drain pineapple well; save juice. In medium bowl, mix pineapple, brown sugar, egg substitute, oil and vanilla with fork until smooth.
Stir pineapple mixture, carrots, zucchini and raisins into flour mixture.
Stir until moist.
Pour into greased and floured Bundt pan.
Bake at 350\u00b0 for 55 minutes, or until toothpick is clean.
When cool, you can glaze with powdered sugar and pineapple juice.