1 c Oil
2 c Sucanat
1 1/2 c Soymilk
3 c Grated carrots
1 c Chopped walnuts
1/2 c Raisins
2 c Unbleached white flour (see
-note)
2 c Wholewheat pastry flour (see
-note)
2 ts Baking powder
2 ts Baking soda
1 ts Salt
2 ts Cinnamon
1/2 ts Allspice
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)
Date: Thu, 12 Aug 93 09:26:15 +0200
From: rwaigh@zooid.guild.org (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,
Yields
16 Servings