Moosewood Restaurants Fat Free Carrot Cake Recipes
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
MOOSEWOOD RESTAURANT ALMOST FAT-FREE CORNBREAD
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
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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