LOW FAT - Carrot Cake

[Guest guest]

I have made this cake a few times, I really love it and it is nice

and moist.

 

 

Fat-Free Carrot Cake

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

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.

 

 

Lemon Glaze

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

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.

 

(Apologies to the author of this recipe, as I got it from a list

and didn't keep that information, sorry !)

 

MY NOTES

_______

 

I used ground nutmeg. I used just a little extra of the spices:)

The first time I used all 'white' flour the second time I used

half whole wheat flour and half white. I don't know what you call

those. Here they are both 'self-raising' which means they already

contain raising agents, so I just use a little of any other

such as the baking powder.

 

My cake takes 1 hour 15 minutes to cook in a 10 x 8 inch pan.

I don't have a bundt pan. I used baking paper in the pan I

did not flour or oil it.

I have not made the glaze so far, it is delicious without and

saves a lot of calories:)

 

Persian

 

--

 

All living beings love their life, desire pleasure, and are averse to pain;

they dislike any injury to themselves; everybody is desirous of life,

and to every being, his own life is very dear. This is the quintessence of

wisdom: Not to injure any living being. - Excerpt from Here's Harmlessness

- An Anthology of Ahimsa. Published by The American Vegan Society.

 

 

As often as Herman had witnessed the slaughter of animals and fish,

he always had the same thought: in their behaviour towards creatures,

all men were Nazis. The smugness with which man could do with another species

as he pleased exemplified the most extreme racist theories, the principal

that might is right... for the animals, life is always Treblinka.

- Isaac Bashevis Singer, from Enemies: A Love Story

 

True human goodness, in all its purity and freedom, can come to the fore only

when its recipient has no power. Mankind's true moral test, its fundamental

test (which lies deeply from view), consists of its attitude towards those

who are at its mercy: animals. And in this respect mankind has suffered a

fundamental debacle, a debacle so fundamental that all others stem from it.

- Milan Kundera

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

All above shamelessly stolen from the Vegetarian Network Victoria Newsletter.