Fat-free Carrot Cake

Fat-free Carrot Cake

Baking Temp:

degrees F
0

Cook Time:

mins
0

Ingredients:

  • 2 cups carrots, finely grated and packed
  • 1 1/2 cups C&H® Demerara Cane Sugar
  • 1 3/4 cups water
  • 1 cup raisins or other dried fruit, chopped
  • 1 tsp. pure vanilla extract
  • 3 cups flour, unbleached
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1 tsp. sea salt
  • 1 tsp. baking soda
  • 2 tsp. baking powder

    • Additional Info:

    Source: C&H Sugar/Home Baking Association

    Directions:

    In a saucepan, combine the carrots, sugar, water, raisins or dried fruit and vanilla. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, cover and let sit for at least 1 hour.

    In a large bowl, combine the flour, cinnamon, cloves, nutmeg, ginger, salt, baking soda and baking powder and whisk to blend thoroughly. Heat oven to 300° about 15 minutes before you are ready to mix the batter. Generously grease and flour a Bundt pan.

    Stir the cooled carrot mixture into the dry ingredients until no trace of flour remains. Pour the batter into the prepared pan and bake until the cake feels firm, about 1 hour. Cool in the pan on a rack for 10 minutes, then invert onto a serving plate.

    Optional: Dust with powdered sugar or drizzle with simple icing.

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