This cake is light, delicious and a sure family favorite!
Recipe courtesy of C&H Sugar
Fat-Free Carrot Cake
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 1 Bundt Cake
- Difficulty Level Easy
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 teaspoon pure vanilla extract
- 3 cups flour, unbleached
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
Instructions
- In a saucepan, combine carrots, sugar, water, raisins or dried fruit and vanilla. Bring to a boil; simmer for 5 minutes. Remove from heat, cover and let sit for at least 1 hour.
- In a large bowl, combine flour, cinnamon, cloves, nutmeg, ginger, salt, baking soda and baking powder. Whisk or stir to combine thoroughly; set aside.
- Preheat oven to 300°F 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 is left.
- Stir the cooled carrot mixture into the dry ingredients until no trace of flour is left.
- Bake until cake feels firm (about 1 hour). Cool in pan for 10 minutes on a rack, then invert onto a serving plate.
- Optional: Dust with powdered sugar or drizzle simple icing.
- Servings : 12 servings
- Course : Dessert
- Recipe Type : Cakes & Cupcakes
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