Carrot ginger cake
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Whole wheat pastry flour |
| 1 | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | tablespoon | Egg replacer |
| 2 | tablespoons | Safflower oil |
| ¾ | cup | Soy milk (vanilla) |
| ½ | cup | Honey |
| 1 | tablespoon | Ginger root, fresh, grated |
| ¾ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg, freshly grated |
| 1 | cup | Carrots, finely grated |
| ½ | cup | Raisins |
Directions
Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl. Mix the next 4 ingredients separately in a bowl, and then add them to the dry ingredients in the large bowl. Do not over mix. Stir in the carrots and raisins. (Optional: 1 cup pineapple chunks, ¾ cup walnuts, chopped). and spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45 minutes at 350 degrees or until tooth pick inserted comes out clean. Let stand in pan for 15 minutes before inverting onto a platter. Chill.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net recipe echo