Vincent'S Eggless, Sugarless Carrot Cake - cooking recipe

Ingredients

1/2 cup grated carrot
1 1/4 cups chopped dates
1 1/3 cups water
1 cup sultana
1/4 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon dried clove
2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

Preparation

Combine the first 8 ingredients in a saucepan, gradually bring to the boil over a low/medium heat and let simmer for 5 minutes. Cool.
Mix the dry ingredients in a large bowl, add the wet carrot mix and stir well.
Drop spoonfuls into mini muffin or cupcake tins (lined with patty cases).
Bake at 180oC for 15-20 minutes.