Recipe - Ginger Carrot Soup

Three fourths cup Natural apple juice
One half cup Canola oil
1 One half cup Raisins
One half cup Pure maple syrup
1 One half cup Grated carrots
2 teaspoon Finely grated fresh ginger
root
2 cup Whole wheat pastry flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Cinnamon
One half teaspoon Nutmeg
One half teaspoon Salt
1 cup Chopped walnuts

Preheat oven to 350F. Lightly oil an 8x8 inch cake pan or a 9 inch round
pan and dust with flour, shaking out the excess.

Put the apple juice, oil, One half cup of the raisins, the maple syrup, and
orange zest in a blender and blend until smooth. Add the carrots and ginger
and pulse just to mix.

In a large bowl, whisk the flour, baking powder, baking soda, cinnamon,
nutmeg, and salt together. Add the apple juice mixture and combine, using
as few strokes as possible. Fold in the remaining 1 cup of raisins and the
walnuts.

Pour the batter into prepared pan. Use a spatula to spread the batter
evenly. Bake until a toothpick inserted near the center of the cake comes
out clean, 35 to 45 minutes.

When the cake is done, remove from oven and let cool for 10 minutes in the
pan. Transfer to a wire rack.

Serves: 8. Veggies Unite! http://www.vegweb.com/

Formatted by suechef@sover.net

Recipe by: From Jill Tompkins (tompkins@musc.edu)

Posted to MCRecipe Digest by Sue suechef@sover.net on Apr 15, 1998