Cholesterol-free Carrot Cake

Description
Makes 16 servings

Ingredients

 * 3 cup flour
 * 2 tsp cinnamon
 * 2 tsp baking powder
 * 1 tsp baking soda
 * 1 tsp salt
 * 1¼ cup packed dark brown sugar
 * 8 oz container frozen egg substitute, thawed
 * ¾ cup salad oil
 * 1 tsp vanilla
 * 3 c lightly packed shredded carrots (about 4 large)
 * 16 oz can crushed pineapple in its own juice
 * 1 cup walnuts, chopped
 * confectioners' sugar for garnish

Directions

 * 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, salad 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 for garnish.