Not just healthy -- best carrot cake I ever had.


  • 3/4 cup grated carrots (about 2 medium carrots)
  • 3/4 cup raisins
  • 1 cup + 2 tablespoons boiling water
  • 1 tablespoon + 1 1/2 teaspoon oil (I use extra-virgin olive oil)
  • 1/2 cup honey
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 3/4 teaspoon salt
  • 1 1/2 cups wholewheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/2 cup chopped walnust


Combine grated carrots and raisins in a heatproof bowl, pour over boiling water, top with oil and let sit for at least 10 minutes (up to 20 seems ok). Stir spices and salt into honey, add to carrots and raisins, allow to cool. Sift together flour and baking soda, mix dry into wet ingredients, pour into greased 12-muffin tin, bake for about 11 minutes in preheated 350* oven. Test doneness with toothpick -- goes from sticky to done very quickly, in the last minute or so.
I halved the recipe given in the source. Can also bake in 4x8" loaf pan, or double recipe and use 8x8" pan (Bakes for 45 mins-1 hr).

just under 200 calories/muffin; 3 g. protein, 3.5 g. fiber, 40 g. carbohydrate, 4.5 g. fat

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Submitted 9/26/05.
Source: The New Laurel's Kitchen (1987), p.316
Submitted By: Saima Anto
Carrot Spice Muffins)