January 2, 2018
You can turn this cake recipe into party muffins by pouring the batter into muffin tin molds instead of a cake pan!
Makes 9 servings
2 cups grated carrots
1 1/2 cups raisins
2 cups water
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cloves
1 cup sugar
1/2 teaspoon salt
3 cups unbleached or whole-wheat pastry flour
1 1/2 teaspoons baking soda
1 cup soy milk
Vegetable oil spray
Tofu Cream Frosting (optional)
Preheat oven to 350 F.
Simmer carrots, raisins, water, cinnamon, allspice, and cloves in a saucepan for 10 minutes. Stir in sugar and salt and simmer for 2 more minutes. Cool completely.
In a large bowl, stir flour and baking soda together. Add cooled carrot mixture along with soy milk and stir just to mix. Spray a 9-by-9-inch pan with vegetable oil spray and spread the batter in it. Bake for 1 hour. A toothpick inserted in the center should come out clean. Serve plain or frost with Tofu Cream Frosting when completely cooled.
Source: Eat Right, Live Longer by Neal D. Barnard, M.D.; recipe by Jennifer Raymond M.S., R.D.
Per 3-by-3-inch slice (without frosting): Calories: 336; Fat: 1.1 g; Saturated Fat: 0.2 g; Calories from Fat: 2.9%; Cholesterol: 0 mg; Protein: 6.2 g; Carbohydrate: 77.8 g; Sugar: 38 g; Fiber: 3.6 g; Sodium: 377 mg; Calcium: 69 mg; Iron: 2.9 mg; Vitamin C: 1.9 mg; Beta-Carotene: 2176 mcg; Vitamin E: 0.7 mg
Per 3-by-3-inch slice (with frosting): Calories: 397; Fat: 4.8 g; Saturated Fat: 0.7 g; Calories from Fat: 10.9%; Cholesterol: 0 mg; Protein: 8 g; Carbohydrate: 83.2 g; Sugar: 42.4 g; Fiber: 3.6 g; Sodium: 453 mg; Calcium: 82 mg; Iron: 3.3 mg; Vitamin C: 2.8 mg; Beta-Carotene: 2176 mcg; Vitamin E: 1 mg
Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.