Moosewood - Fat-Free Carrot Cake

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* Exported from MasterCook *

 

Fat-Free Carrot Cake

 

Recipe By :Moosewood Collective

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups packed finely grated carrots

1 1/2 cups packed brown sugar

1 3/4 cups water

1 cup raisins or other chopped dry fruit

1 teaspoon vanilla extract

3 cups unbleached white flour

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

Lemon Glaze or confectioner's sugar

 

In a saucepan, combine the carrots, brown sugar, raisins or dried fruit, and

vanilla. Bring to a boil and simmer for 5 minutes, then remove from the heat,

cover, and let sit for at least an hour. In a large bowl, combine the flour,

cinnamon, cloves, nutmeg, ginger, salt, baking soda, and baking powder. Whisk

or stir to combine thoroughly and set aside.

 

Preheat the oven to 300F about 15 minutes before you are ready to mix the

batter. Generously oil and flour a 10-inch bundt pan.

 

Stir the cooled carrot mixture into the dry ingredients just until no trace of

flour is left. Pour the batter into the prepared bundt pan and bake until the

cake feels firm to the touch and a knife inserted into the cake comes out clean,

about 1 hour. Cool in the pan for 10 minutes on a rack, then invert onto a

serving plate. Dust with confectioners' sugar or top with our simple Lemon

Glaze.

 

Variations: Add 1 cup of chopped nuts and/or 1/2 cup od unsweetened shredded

coconut to the batter.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc "

 

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Per Serving (excluding unknown items): 139 Calories; trace Fat (0.1% calories

from fat); trace Protein; 36g Carbohydrate; trace Dietary Fiber; 0mg

Cholesterol; 376mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 0 Fat; 2 1/2

Other Carbohydrates.

 

NOTES : No eggs, no oil! Many old recipes that evolved from the limited

availability of perishable ingredients are perfectly suited to contemporary

low-fat and dairyless diets. This cake was inspired by a pioneer recipe and

requires neither eggs nor butter or oil of any kind. The texture of the cake

improves if you have time to let the cooked carrot mixture sit and absorb the

liquid before you prepare the cake batter. Plan ahead so you can let it sit

overnight.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Lemon Glaze

 

Recipe By :Moosewood Collective

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup sugar

1/4 cup fresh lemon juice -- (about 2 lemons)

 

In a small nonreactive saucepan, combine the sugar and lemon juice. Heat,

stirring constantly, until the sugar dissolves. Poke holes in the cake with a

toothpick or small sharp knife and slowly pour the lemon glaze over it.

 

Source:

" Moosewood Restaurant Book of Desserts "

Copyright:

" 1997 by Vegetable Kingdom, Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 402 Calories; 0g Fat (0.0% calories from

fat); trace Protein; 105g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

2mg Sodium. Exchanges: 1/2 Fruit; 6 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0