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Description Edit

Makes 16 servings

Ingredients Edit

Directions Edit

  1. Preheat oven to 350°F. Spray 10 cup fluted tube pan with nonstick cooking spray.
  2. In large bowl, mix flour, cinnamon, baking powder, baking soda and salt.
  3. In medium bowl, with wire whisk or fork, beat brown sugar, egg substitute, vegetable oil and vanilla until smooth.
  4. Stir egg-substitute mixture, shredded carrots, pineapple with its own juice and walnuts into flour mixture just until flour is moistened.
  5. Pour batter into tube pan bake 60 to 65 minutes until toothpick inserted in center of cake comes out clean.
  6. Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack.
  7. To serve, sprinkle top of cake with confectioners' sugar.

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