Moosewood Restaurant's Fat Free Carrot Cake

READY IN: 4hrs 15mins
Recipe by peachy_pie

This is a very slightly adapted recipe from Moosewood. This is really amazing for a fat-free, dairy-free and egg-free recipe.

Top Review by Miss Fitz

This is a very easy to make and extremely tasty - very satisfying considering it's quite healthy! I make muffins rather than cake but either way it takes a while to cook and you walk a fine line between under cooked and getting a dry sponge so I'd recommend cooking slowly and checking often! Great recipe though, thanks. x

Ingredients Nutrition


  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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