1 1/2 cups grated carrots
1/2 tsp vanilla essence
1/4 cup sunflower oil
1/2 tsp lemon rind
2/3 cup juice and pulp of lemon
3/4 cups raisins(soaked, retain 1/4 cup soak water)
1 cup whole wheat flour
1 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup chopped walnuts.
Soak raisins in water for at least 30 minutes before stating to work. Save 1/4 cup soaking water. Preheat oven to 180 degrees C. Use electric blender to blend the soaked raisins with the 1/4 of retained water to form a paste.
Pour the batter into oiled muffin tins or cake pan. Bake at 180 degree C for 25 minutes for muffins or 45 minutes for cake. Test with a cake tester or toothpick - it will come out clean when the cake is done.
Bee came in just in time for tea at 5pm. She had 2 in 1 coffee with this sugar-free carrot muffin. She suggested to reduce the raisins but add more walnuts. The raisins are quite or too sweet for her. I will improve on that for the future baking of this carrot cake.