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    You are in: Home / Recipes / Moosewood Restaurant's Fat Free Carrot Cake Recipe
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    Moosewood Restaurant's Fat Free Carrot Cake

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    4 hrs

    15 mins

    peachy_pie's Note:

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

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    Serves: 24



    Units: US | Metric


    1. 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. 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. 3
      Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
    4. 4
      Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.

    Ratings & Reviews:

    • on January 31, 2013


      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

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    • on March 10, 2010


      This was a very good recipe. I tweaked it to suit our family's tastes. I subbed regular Splenda for 1/2 of the brown sugar. I added a teaspoon and a half of orange zest, grated 1/4 tsp of fresh nutmeg, one teaspoon of cinnamon and a teaspoon of fresh ginger into the raisin mixture. I may have simmered it too long or it may have been the Splenda, but when I added the wet to the dry ingredients, I had to add 1/4 cup of prune puree to make the dough doughy enough to be workable. I also added a splash of vanilla to the cake itself after I mixed everything and a teaspoon of cinnamon followed with some grated nutmeg. I put this into a sprayed bundt pan, and just had the first taste, it is sweet, and not too heavy, just a really nice light flavor. I put a spray of whipped cream on the top. Thanks so much for posting, I'll be making this again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moosewood Restaurant's Fat Free Carrot Cake

    Serving Size: 1 (65 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 134.5
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 230.1 mg
    Total Carbohydrate 31.8 g
    Dietary Fiber 1.0 g
    Sugars 17.8 g
    Protein 1.9 g

    The following items or measurements are not included:

    mixed spice

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