2 1/2 c Whole wheat pastry flour
1 ts Baking powder
1 ts Baking soda
1 tb Egg replacer
2 tb Safflower oil
3/4 c Soy milk (vanilla)
1/2 c Honey
1 tb Ginger root, fresh, grated
3/4 ts Cinnamon
1/2 ts Nutmeg, freshly grated
1 c Carrots, finely grated
1/2 c Raisins
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, 3/4 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.
Yields
8 Servings