MOOSEWOOD RESTAURANT'S FAT FREE CARROT CAKE
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
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
SAM'S FAMOUS CARROT CAKE
My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!
Provided by Brian D'Amico
Categories Desserts Cakes Sheet Cake Recipes
Time 1h40m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
- In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
- In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins.
- Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
- Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
- Allow to cool for at least 20 minutes before serving.
Nutrition Facts : Calories 374.3 calories, Carbohydrate 48.7 g, Cholesterol 37.7 mg, Fat 18.8 g, Fiber 2.5 g, Protein 5.2 g, SaturatedFat 3.6 g, Sodium 259.4 mg, Sugar 31.4 g
MOIST CARROT CAKE
This cake was made and brought to me at work. It is the moistest carrot cake I have ever had. Decorate with Cream Cheese Frosting.
Provided by KORIBEAR
Categories Desserts Cakes Sheet Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 568.5 calories, Carbohydrate 59.4 g, Cholesterol 62 mg, Fat 35.7 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 470.2 mg, Sugar 39.8 g
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