Carrot Cake of My Dreams!

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Grease a fluted tube pan (such as Bundt®).

3 . Stage

Combine flour, white sugar, cinnamon, baking soda, baking powder, salt, and ginger in a large bowl.

4 . Stage

Whisk drained pineapple, brown sugar, egg substitute, vegetable oil, and vanilla extract together in a separate bowl until smooth.

5 . Stage

Stir pineapple mixture, carrots, zucchini, and raisins into flour mixture just until flour is moistened.

6 . Stage

Pour batter into the prepared pan.

7 . Stage

Bake in the preheated oven until a toothpick inserted in the cake comes out clean, 55 to 65 minutes.

8 . Stage

Cool in the pan for 10 minutes; remove cake from pan and cool completely on a wire rack, about 30 minutes.

9 . Stage

Whisk reserved pineapple juice, 1 tablespoon at a time, with confectioners' sugar until a spreadable glaze forms. Drizzle over cooled cake.