Carrot cake (vegetarian)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Oil |
| 2 | cups | Sucanat |
| 1½ | cup | Soymilk |
| 3 | cups | Grated carrots |
| 1 | cup | Chopped walnuts |
| ½ | cup | Raisins |
| 2 | cups | Unbleached white flour (see note) |
| 2 | cups | Wholewheat pastry flour (see note) |
| 2 | teaspoons | Baking powder |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| ½ | teaspoon | Allspice |
Directions
From: hz225wu@... (Micaela Pantke) Date: Thu, 12 Aug 93 09:26:15 +0200 From: rwaigh@... (Rosemary Waigh) Source: Ecological_Cooking by Joanne Stepaniak and Kathy Hecker NOTE: I used 4 cups regular wholewheat flour instead.
In a large bowl, beat together oil, Sucanat and soymilk. Stir in carrots, nuts, and raisins. In a separate bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and allspice. Stir into first mixture, mixing well. Pour into a greased and floured 9" x 13" baking pan, and bake at 350F for 35-40 minutes, or until cake tester tests clean.
This cake won rave reviews from vegans and omnivores alike when I made it for an animal rights information table.
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