Moosewood Restaurant's Fat Free Carrot Cake |
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Prep Time: 240 Minutes Cook Time: 15 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is a very slightly adapted recipe from Moosewood. This is really amazing for a fat-free, dairy-free and egg-free recipe. Ingredients:
2 cups finely grated carrots |
1 1/2 cups packed brown sugar |
1 3/4 cups water |
1 cup sultanas or 1 cup raisins |
1 teaspoon vanilla extract |
3 cups plain flour |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon mixed spice |
1 teaspoon salt |
1 teaspoon baking powder |
2 teaspoons bicarbonate of soda |
Directions:
1. Combine carrots, sugar, water, raisins and vanilla in a saucepan. Simmer for 5 minutes, then remove from heat and let stand for at least 1 hour, preferably about 4 or 5.
2. Stir together the remaining ingredients in a bowl. Make a well in the centre, add the carrot mixture and stir until just mixed.
3. Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
4. Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.
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