Yield: 16 Servings
|3 cups||Grated carrots|
|1 cup||Chopped walnuts|
|2 cups||Unbleached white flour (see note)|
|2 cups||Wholewheat pastry flour (see note)|
|2 teaspoons||Baking powder|
|2 teaspoons||Baking soda|
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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .