Ingredients
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1 1/2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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3/4 teaspoon baking soda
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2 teaspoons cinnamon
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1/2 teaspoon allspice
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1/2 teaspoon nutmeg
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3/4 cup granulated sugar
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1/4 cup packed brown sugar
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3/4 cup egg whites or 3/4 cup egg substitute
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1/2 cup canola oil
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2 tablespoons fresh orange zest
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1 teaspoon vanilla
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1 1/2-2 cups carrots, packed finely shredded or grated
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3/4 cup canned crushed pineapple, with liquid
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3/4 cup sifted confectioners' sugar
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1 1/2 teaspoons fresh orange zest
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1 tablespoon fresh orange juice
Instructions
- Preheat oven to 350 F.
- Spray a 10-inch non-stick bundt pan with cooking oil and set aside.
- Sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
- In a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
- Add the wet ingredients to the dry with just a few swift strokes by hand; do not over-beat or the cake will be tough.
- Pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
- Cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
- Top with Sweet Orange Icing (or another icing of your choice).
- To make Sweet Orange Icing: Combine all icing ingredients and blend with a fork until smooth.
- Use immediately to top cake (if icing sits it will harden).