Moosewood Restaurants Fat Free Carrot Cake Recipes

MOOSEWOOD RESTAURANT'S FAT FREE CARROT CAKE

Moosewood Restaurant's Fat Free Carrot Cake image

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

Provided by peachy_pie

Categories Dessert

Time 4h15m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 12

Ingredients

2 cups finely grated carrots
1 1/2 cups packed brown sugar
1 3/4 cups water
1 cup sultanas or 1 cup raisins
1 teaspoon vanilla extract
3 cups plain flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon mixed spice
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons bicarbonate of soda

Steps:

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.
Stir together the remaining ingredients in a bowl. Make a well in the centre, add the carrot mixture and stir until just mixed.
Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.

Nutrition Facts : Calories 134.6, Fat 0.2, SaturatedFat 0.1, Sodium 230.1, Carbohydrate 31.8, Fiber 1, Sugar 17.8, Protein 1.9

LOW FAT PINEAPPLE CARROT CAKE

Low Fat Pineapple Carrot Cake image

Moist, fluffy and tastes great. Again, people have a hard time believing this is low fat! Another recipe from "Secrets of Fat Free Cooking" by Sandra Woodruff.

Provided by SoupCookie

Categories Dessert

Time 47m

Yield 1 cake, 16-24 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 cups unbleached flour
1 1/3 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 (8 ounce) cans crushed pineapple, undrained
1/4 cup skim milk
4 egg whites, lightly beaten
2 teaspoons vanilla
2 cups grated carrots, packed, about 5 medium
1/2 cup golden raisin

Steps:

In a large bowl combine first 4 ingredients and stir well.
Stir in the pineapple (including juice), milk, egg whites, and vanilla. Fold in carrot and raisins.
Spray a 9x13 pan with Pam and spread the batter evenly into pan. Bake at 325F for 35 minutes (can do the toothpick test at 30 min.) Cool to room temperature and enjoy!
*Note: this cake goes well with low fat cream cheese icing or a big spoonful of fat free vanilla pudding on top!

Nutrition Facts : Calories 180, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 184.1, Carbohydrate 41.5, Fiber 1.5, Sugar 24.2, Protein 3.5

EGGLESS CARROT CAKE

Eggless Carrot Cake image

This cake is based on a recipe I found on the Internet (at srefoodblog.blogspot.com). I adapted it to fit our taste and found it really delicious. It made giving carrots to my 2-year old a whole lot easier. I frosted it with the standard cream cheese frosting, but it would be good with jam or even by itself.

Provided by MomtoAJC

Categories Bar Cookie

Time 55m

Yield 8 bars, 8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup all-purpose flour
1/8 cup wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons butter, softened
1 1/2 cups carrots, grated (4 or 5 medium)
1/2 cup sugar
3/4 cup plain yogurt
1/4 cup slivered almonds
1/4 cup raisins
1 teaspoon ginger, freshly grated
1/4 teaspoon nutmeg
1 teaspoon clove

Steps:

Grease a 8" square pan and preheat oven to 350°F.
Sift together flour, baking soda and baking powder in large bowl.
Add softened butter, yogurt and sugar and mix well. The batter will be quite thick at this point.
Add the grated carrots, nuts, raisins, spices and ginger and mix well.
If the batter is still too thick, add a little more yogurt to loosen it up.
Scrape the batter into the prepared pan and bake at 350 F for 40 minutes or until the cake is browned and tests done in the middle.
Cool and frost if desired.

Nutrition Facts : Calories 220.4, Fat 8.6, SaturatedFat 4.3, Cholesterol 18.2, Sodium 270.1, Carbohydrate 33.6, Fiber 1.9, Sugar 17.4, Protein 3.8

EGG DAIRY NUT FREE CARROT CAKE

Egg Dairy Nut Free Carrot Cake image

This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots

Provided by happygurl06

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 cup caster sugar
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup grated carrot
1/2 cup sultana
1/4 cup vegetable oil
1 teaspoon white vinegar
1 cup water

Steps:

Add the ingredients into a mixing bowl in the same order as listed.
Mix with a wooden spoon for 1 - 2 minutes.
Pour into a small round or loaf tin (use non stick tin and cooking spray).
Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
Make fine cup cakes - reduce cooking time to 15-20 minutes.

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