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Carrot Cake
A delicious, moist cake----made without eggs or dairy.
1/2 c. raisins
1 c. coarsely chopped walnuts (4 oz.)
1 & 1/2 c. whole wheat pastry flour
1 & 1/2 c. unbleached white flour
1 T. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 tsp. allspice
3/4 tsp. nutmeg
1 c. maple syrup
3/4 c.canola oil
1/2 c. soy milk
2 T. pure vanilla extract
1 T. cider vinegar
3 c. packed, finely grated carrots (about 12 oz.)
confectioner's sugar (optional)
Preheat oven to 350 degrees. Grease 10 inch tube pan or a 9x12 rectangular pan.
In a small bowl, combine raisins and enough warm water to cover and let soak 20
minutes.
Spread walnuts in small baking pan and bake until toasted, stirring once or
twice, about 10 minutes. Set aside.
In large bowl, sift both flours, baking powder, baking soda, cinnamon, salt,
allspice and nutmeg.
In another large bowl, stir together maple syrup, oil, soy milk, vanilla extract
and vinegar. Sprinkle grated carrots into flour mixture and mix until well
coated (mixture will appear dry and crumbly.) Gradually add maple syrup mixture,
stirring with wooden spoon. Drain raisins and stir into batter along with
toasted walnuts. (Batter will be rather stiff.)
Spoon batter into prepared pan, spreading evenly. Bake until cake pulls away
from sides of pan and is firm with a little spring to the touch, 45 - 60 minutes
for tube pan or 30-40 minutes for rectangular pan. For the tube pan, let it cool
20 minutes, then run a knife around the edge and turn the cake onto a wire rack.
Let it cool completely before removing the inner tube.
Sprinkle with confectioner's sugar if desired.
Note: I keep several of the ingredients in the fridge and have learned the hard way that it is important to bring everything to room temperature before the cake goes in the oven.