Moosewood Cookbook Carrot Cake Recipes
MOOSEWOOD RESTAURANT'S FAT FREE CARROT CAKE
This is a very slightly adapted recipe from Moosewood. This is really amazing for a fat-free, dairy-free and egg-free recipe.
Provided by peachy_pie
Categories Dessert
Time 4h15m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- Stir together the remaining ingredients in a bowl. Make a well in the centre, add the carrot mixture and stir until just mixed.
- Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
- Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.
Nutrition Facts : Calories 134.6, Fat 0.2, SaturatedFat 0.1, Sodium 230.1, Carbohydrate 31.8, Fiber 1, Sugar 17.8, Protein 1.9
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