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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

    Average Rating:

    2 Total Reviews

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    • 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!!!

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    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
    60%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 230.1 mg
    9%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 17.8 g
    71%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    mixed spice

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