Dessert

Mom's Carrot Cake is for Dessert.

Mom's Carrot Cake takes 360 minutes to prepare.

Mom's Carrot Cake takes 60 minutes to cook.

Mom's Carrot Cake makes 17 servings.

The ingredients for Mom's Carrot Cake are:

1? cups cold water
1 cup shredded carrot
1 cup splenda
⅓ cup brown sugar
? cup butter/margarine
1 cup raisins
2 cups flour
1 tsp nutmeg
1 tsp baking soda
1 tsp cinnamon
1 tsp baking powder
? tsp cloves

Here is how you make Mom's Carrot Cake:

In a pot combine the water, carrot, splenda & sugar, butter/margarine and raisins.Bring to boil & simmer for 5 minutes. Cool 4-6 hours (or overnight) or in refrigerator until coolOnce first part has cooled, preheat oven to 300 F. Grease loaf pan & dust lightly with flour. Sift together the remaining dry ingredients and stir in the cooked mixture and put into pan. Bake for 60-65 minutes. Cool for 5 minutes and remove from pan.* If you want to make muffins its all the same just put it in a muffin pan instead and bake for 25-30 minutes, be sure to grease the pan if you don't you use muffin cup liners. Also the nutritional values here are calculated using splenda but I've done them with all brown sugar as well as all regular sugar and they're as good.Number of Servings: 17Recipe submitted by SparkPeople user SNARSH.

The nutritional information for Mom's Carrot Cake is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 111.6

• Total Fat: 3.0 g
• Cholesterol: 7.1 mg
• Sodium: 107.3 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 2.1 g
• Protein: 2.2 g

The dietary needs meet for Mom's Carrot Cake is Vegan