Carrot ginger cake

8 servings

Ingredients

QuantityIngredient
cupWhole wheat pastry flour
1teaspoonBaking powder
1teaspoonBaking soda
1tablespoonEgg replacer
2tablespoonsSafflower oil
¾cupSoy milk (vanilla)
½cupHoney
1tablespoonGinger root, fresh, grated
¾teaspoonCinnamon
½teaspoonNutmeg, freshly grated
1cupCarrots, finely grated
½cupRaisins

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