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Fat-Free Carrot Cake

2 cups - packed finely grated carrots
1 1/2 cups - Florida Crystals® Demerara Sugar
1 3/4 cups - water
1 cup - raisins or other chopped dried fruit
1 teaspoon - pure vanilla extract
3 cups - unbleached flour
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

In a saucepan, combine the carrots, Florida Crystals® Demerara Sugar, water, raisins or dried fruit, and vanilla. Bring to a boil and simmer for 5 minutes. Remove from the heat, cover and let sit for at least an hour. In a large bowl combine the flour, cinnamon, cloves, nutmeg, ginger, salt, baking soda and baking powder. Whisk or stir to combine thoroughly and 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. Pour the batter into the prepared bundt pan and bake until cake feels firm (about 1 hour). Cool in the pan for 10 minutes on a rack, then invert onto a serving plate.

Serving Quantity: 9 to 10


This carrot cake is light and delicious!