Recipe - Carrot Cake (Vegetarian)

1 cup Oil
2 cup Sucanat
1 One half cup Soymilk
3 cup Grated carrots
1 cup Chopped walnuts
One half cup Raisins
2 cup Unbleached white flour (see
note)
2 cup Wholewheat pastry flour (see
note)
2 teaspoon Baking powder
2 teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Cinnamon
One half teaspoon Allspice

From: hz225wu@unidui.uniduisburg.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 3540 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.

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