Carrot cake (vegetarian)

Yield: 16 Servings

Measure 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

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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