INGREDIENTS

INSTRUCTIONS

Because this recipe is full of carrots and raisins, which add and hold
moisture, it doesn't include flaxseeds. And because it's so moist, it
doesn't need a topping. If you decide to use one, keep it simple-try
the Rice Syrup Glaze or a dusting of powdered sugar.
Preheat oven to 350 F. Grease 10-inch tube pan. In small bowl, combine
raisins and enough warm water to cover and let soak for 20 minutes.
Meanwhile, spread walnuts in small baking pan and bake until toasted,
stirring once or twice, about 10 minutes. Remove from oven; maintain
oven temperature.
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 to 60 minutes. Let cool 20 minutes in pan. To remove from
pan, run knife around edge of pan and turn cake Out onto wire rack.
Cool completely, then remove inner tube.
PER SLICE: 404 CAL.; 6G PROT.; 21G TOTAL FAT (2G SAT. FAT); 51G
CARB.; 0 CHOL.; 404MG SOD.; 4G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on May 09, 1999.
Recipe by: Vegetarian Times Magazine, May 1999, page 52
Converted by MM_Buster v2.0l.

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