Carrot cake muffins that are fat free!

I've never made carrot cake, a staple in any bakers repertoire, so when I saw the recipe in "The Moosewood Restaurant Book of Desserts" I knew it was time. This happened to be a fat free recipe, so all the better. It's chock full of carrots, raisins, brown sugar and spices, but no butter, eggs or oil.

Ingredients * 2 cups grated carrots * 1 cup golden raisins * 1 1/2 cups light brown sugar * 1 3/4 cups spring water * 1 tsp vanilla * 3 cups flour * 1 tsp cinnamon * 1/4 tsp grnd cloves * 1/2 tsp nutmeg * 1/2 tsp ginger * 1 tsp sea salt * 1 tsp baking soda * 2 tsp baking powder



Combine carrots, raisins, brown sugar, water and vanilla in a saucepan. Bring to a boil and simmer for 5 minutes. Remove from heat, cover and allow to sit for 1 hour plus. In a large bowl, combine the dry ingredients, mix and set aside.

After mixture has cooled, prepare your muffin pan and preheat the oven to 325 degrees. Place batter in greased pan and bake for 30-40 minutes.
carrot cake recipe and more at Amazon Books

Remove from the oven and allow to cool. Top with confectioners sugar or a buttercream frosting if you want to do away with the fat free description. Now it's time to taste them. I'll tell you, these carrot cake muffins are so fruity and sweet without any topping, you will be anxious to share them with family and friends...and they'll be happy you did!