Moosewood Restaurant'S Fat Free Carrot Cake - cooking recipe

Ingredients

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

Preparation

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.