In a saucepan, combine:
2 cups packed finely grated carrots
1 1/2 cups packed brown sugar
1 3/4 cups water
1 cup raisins or other dried fruit
1 teaspoon vanilla extract

Bring to a boil and simmer for 5 minutes, then remove from the heat cover and let sit for at least an hour (longer is better)

In a large bowl, combine:
3 cups unbleached white flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder

Stir together the dry ingredients to mix well and set aside.

Preheat the oven to 300F. Grease and flour a bundt pan.

Stir the cooled carrot mixture into the dry ingredients just until no trace of flour is left. Pour the batter into the prepared bundt pan and bake until the cake feels firm to the touch and a knife inserted in the centre comes out clean, about 1 hour. Cool in the pan for 10 minutes on a rack, then invert onto a serving plate. To serve, dust with confectionar's sugar or a simple lemon glaze.

The cake comes out rich, moist and full of flavour. I had to remember not to call it fat free or vegan to my friends (all vociferous carnivores), but they all enjoyed it and I've made it many times since. The recipie comes from the "Moosewood Restaurant Book of Desserts" and there are lots more delicious recipies there....