Carrot Cake (vegetarian)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Vegetarian | Cake | 16 | Servings |
INGREDIENTS
| 1 | c | Oil |
| 2 | c | Sucanat |
| 1 1/2 | c | Soymilk |
| 3 | c | Grated carrots |
| 1 | c | Chopped walnuts |
| 1/2 | c | Raisins |
| 2 | c | Unbleached white flour, see |
| note | ||
| 2 | c | Wholewheat pastry flour, see |
| note | ||
| 2 | t | Baking powder |
| 2 | t | Baking soda |
| 1 | t | Salt |
| 2 | t | Cinnamon |
| 1/2 | t | Allspice |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.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 35-40 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. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 259
Calories From Fat: 166
Total Fat: 19g
Cholesterol: 0mg
Sodium: 389.3mg
Potassium: 194.6mg
Carbohydrates: 20.1g
Fiber: 2.1g
Sugar: 4.5g
Protein: 3.8g