Brer Rabbit Carrot Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 3/4 cup egg whites or 3/4 cup egg substitute
• 1/2 cup canola oil
• 2 tablespoons fresh orange zest
• 1 teaspoon vanilla
• 1 1/2-2 cups carrots, packed finely shredded or grated
• 3/4 cup canned crushed pineapple, with liquid
• 3/4 cup sifted confectioners' sugar
• 1 1/2 teaspoons fresh orange zest
• 1 tablespoon fresh orange juice
• 1/2 teaspoon fresh lemon juice

Recipe

• 1 preheat oven to 350 f.
• 2 spray a 10-inch non-stick bundt pan with cooking oil and set aside.
• 3 sift the first 7 ingredients (flour to granulated sugar) into a large bowl and stir well to combine.
• 4 in a separate large bowl, beat next 7 ingredients (brown sugar to pineapple) with an electric mixer until well combined.
• 5 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.
• 6 pour batter into prepared pan and bake for 45-55 minutes, until toothpick or cake tester inserted into center comes out clean.
• 7 cool on rack (in pan) for 10 minutes, then invert onto rack and cool to room temperature.
• 8 top with sweet orange icing (or another icing of your choice).
• 9 to make sweet orange icing: combine all icing ingredients and blend with a fork until smooth.
• 10 use immediately to top cake (if icing sits it will harden).