Name: Carrot Ginger Cake
Ingredients: 2 1/2 c Whole wheat pastry flour; 1 ts Baking powder; 1 ts Baking soda; 1 tb Egg replacer; 2 tb Safflower oil; 3/4 c Soy milk (vanilla); 1/2 c Honey; 1 tb Ginger root, fresh, grated; 3/4 ts Cinnamon; 1/2 ts Nutmeg, freshly grated; 1 c Carrots, finely grated; 1/2 c Raisins

It is commonly said that covetousness is one of the reigning sins of old age. How strange that it should be so! Especially considering what they have seen, and known, and it may be, felt of the emptiness and uncertainty of riches. They have witnessed how often they make themselves wings. What! And not yet convinced! What! Almost at the end of thy journey, and yet loading thyself with thick clay! Think of the time of day. It is almost night; even sun-set. And art thou unmindful of the grave? The body is bending downwards, let the heart be upwards.

Philip Henry

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Cakes, Vegetables, Desserts, Kooknet, Cyberealm	8	Servings

INGREDIENTS

2 1/2	c	Whole wheat pastry flour
1	ts	Baking powder
1	ts	Baking soda
1	tb	Egg replacer
2	tb	Safflower oil
3/4	c	Soy milk (vanilla)
1/2	c	Honey
1	tb	Ginger root, fresh, grated
3/4	ts	Cinnamon
1/2	ts	Nutmeg, freshly grated
1	c	Carrots, finely grated
1/2	c	Raisins

INSTRUCTIONS

Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl.
Mix the next 4 ingredients separately in a bowl, and then add them to the
dry ingredients in the large bowl. Do not over mix. Stir in the carrots and
raisins. (Optional: 1 cup pineapple chunks, 3/4 cup walnuts, chopped). and
spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45
minutes at 350 degrees or until tooth pick inserted comes out clean. Let
stand in pan for 15 minutes before inverting onto a platter. Chill.
Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net
recipe echo
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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