Fat Free Vegan Carrot Cake (makes one 4-5 inch high 10 inch bundt cake)
2 Cups packed finely grated carrots
1 & 1/2 cups packed Brown Sugar (we use sucanat)
1 & 3/4 cups water
1 tsp vanilla
3 cups unbleached white flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/14 tsp cloves
1 tsp salt
1 tsp baking soda
2 tsp baking powder
Optional additional ingredients: 1-cup nuts (we put in chopped walnuts)
(Do this part ahead of time) Combine the wet ingredients in a saucepan and bring to a boil. Simmer for 5 minutes, cover, and let the mixture sit for at least an hour. But overnight is best. The mixture will stay fairly thin.
When the allotted time has past, preheat the oven to 300 F and generously oil and flour a 10-inch bundt pan. Combine the dry ingredients in a large mixing bowl. Add the cooled carrot mixture and stir/ford gently only until no trace of flour is left. Fold in any optional ingredients if you want to add some. Pour batter into the prepared pan, and bake for 1 hour or until the cake is firm to the touch and a probe comes out clean. Cool in the pan on a rack for 10 minutes, and then invert onto serving plate.
For the top: Lemon glaze (after cake is baked)
1/2-cup sugar (gain we use sucanat)
1/4-cup fresh lemon juice
Combine in a saucepan and heat until the sugar dissolves. That's it!
If you like, poke holes in the top of the cake with a toothpick or a sharp knife before you slowly pour the glaze over the top. That way more of the glaze can seep down into the cake.
If you are making muffins time will be 30 minutes at 300 F.
1 lb ground beef
1 envelope taco seasoning
1 head lettuce, shredded
1 12 oz pkg. shredded cheddar cheese
1 12 oz bag nacho cheese flavored Doritos, crushed
1 16 oz. French Dressing
Brown ground beef and add taco seasoning. Simmer according to directions.
Place in large bowl and refrigerate until cool. lettuce, cheese, and Doritos. Mix well.
Cover with salad dressing. Mix again. Serve almost immediately.