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.”
READY IN:
4hrs 15mins
SERVES:
24
YIELD:
24 cupcakes
UNITS:
US

Ingredients Nutrition

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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