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.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .