2 Reviews

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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Miss Fitz January 31, 2013

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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noodleme20 March 10, 2010
Moosewood Restaurant's Fat Free Carrot Cake