Vegan deseerts including a sugar free carot cake I must try

Carrot Cake

* 2 cups grated carrots
* 1 1/2 cups raisins
* 2 cups water
* 1 1/2 tsp. cinnamon
* 1 1/2 tsp. allspice
* 1/2 tsp. cloves
* 1 cup sugar
* 1/2 tsp. salt
* 3 cups unbleached or whole-wheat pastry flour
* 1 1/2 tsp. baking soda
* 1 cup soy milk
* Tofu cream frosting (see recipe)

Simmer the grated carrots, raisins, water, and spices in a saucepan for 10 minutes. Stir in the sugar and salt and simmer for 2 more minutes. Cool completely. Preheat the oven to 350°F. In a large bowl, stir the flour and soda together. Add the cooled carrot mixture, along with the soy milk, and stir just to mix. Spray a 9-inch-by-9-inch pan with nonstick spray and spread the batter in it. Bake for 1 hour. A toothpick inserted into the center should come out clean. Serve plain or frost with Tofu Cream Frosting when completely cooled. Makes 9 servings


Apple Cobbler

* 3-4 Granny Smith apples
* 1 tsp. ground cinnamon
* 1/2 tsp. ground cloves
* 1/2 tsp. ground allspice
* 1/2 tsp. grated nutmeg
* 1 cup plus 1 tsp. sugar
* 1/2 cup (1 stick) margarine
* 1 cup whole wheat flour

Preheat the oven to 350°F. Grease a 9-inch pan. Cut the apples into thin slices; place in the pan. Sprinkle the spices and 1 tsp. of the sugar over the apples. Melt the margarine in a medium saucepan over medium heat. Add the flour and remaining sugar. Cover the apples with the flour mixture. Bake for 20 to 30 minutes or until the crust is lightly browned. Preparation time: 15 minutes Baking time: 20 to 30 minutes

Sugar-Free Carrot Cake ( I MUST TRY !!!)

* 2 cups whole wheat flour
* 1 tsp. baking powder
* 1 tsp. baking soda
* 1/4 tsp. salt
* 1 1/4 cups water
* 1 1/4 cups dates, chopped
* 1 cup raisins
* 1 tsp. cinnamon
* 1 tsp. ground ginger
* 1/2 tsp. ground cloves
* 1/2 tsp. ground nutmeg
* 1/2 cup carrot, shredded
* 1/2 cup chopped walnuts
* 1/3 cup frozen orange juice concentrate, thawed

Lightly oil a 9-inch springform pan and set aside. In a small bowl, sift together the flour, baking powder, baking soda, and salt and set aside. In a small saucepan, combine the water, dates, raisins, cinnamon, ginger, cloves, and nutmeg. Bring to a boil, reduce heat, and simmer for 5 minutes. In a large bowl, place the shredded carrots, pour the hot liquid mixture over them, and allow to cool completely. Add the walnuts and orange juice concentrate to the carrot mixture and blend well. Add the dry ingredients to the wet ingredients and stir well to combine. Pour the batter into the prepared springform pan. Bake at 375°F for 45 minutes, or until a toothpick comes out clean. Serve plain or with frosting. Makes 1 cake