Moosewood Restaurant'S Fat Free Carrot Cake

• 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

1. 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.
2. Stir together the remaining ingredients in a bowl. Make a well in the centre, add the carrot mixture and stir until just mixed.
3. Spoon mixture into 2 x 12 piece muffin tins sprayed with oil.
4. Bake at 180 degrees Ceclius for about 10-15 minutes, or until a skewer inserted comes out clean. Do not overbake.

carrots, brown sugar, water, sultanas, vanilla, flour, ground cinnamon, ground nutmeg, mixed spice, salt, baking powder, bicarbonate of soda

Taken from www.food.com/recipe/moosewood-restaurants-fat-free-carrot-cake-323112 (may not work)