Moosewood Restaurants Fat Free Carrot Cake Recipes

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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

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

MOOSEWOOD RESTAURANT ALMOST FAT-FREE CORNBREAD



Moosewood Restaurant Almost Fat-Free Cornbread image

We are trying to cook healthier this year. This cornbread uses cooked pumpkin, squash or sweet potato puree. A 4 oz. or 41/2 oz. jar of baby food (check to make sure it is just puree) works well in this recipe. This gives the cornbread a deep golden color.

Provided by mary winecoff

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 8

2 tablespoons brown sugar
2 egg whites
3/4 cup nonfat yogurt or 3/4 cup buttermilk
1/2 cup sweet potatoes or 1/2 cup winter squash
1 cup cornmeal
1 cup unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder

Steps:

  • Preheat oven to 350°F
  • Prepare an 8 inch square baking pan with cooking spray.
  • In a large bowl, beat the brown sugar, egg white, yogurt or buttermilk, and pumpkin until frothy.
  • Sift the cornmeal, flour, salt and baking powder into the mixing bowl.
  • Gently fold the dry ingredients into the wet ingredients until just mixed.
  • Pour the batter into the oiled pan and bake, uncovered for 20 to 25 minutes.

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