Name: Ginger Carrot Cake
Ingredients: 3/4 c Natural apple juice; 1/2 c Canola oil; 1 1/2 c Raisins; 1/2 c Pure maple syrup; 1 1/2 c Grated carrots; 2 ts Finely grated fresh ginger root; 2 c Whole wheat pastry flour; 1 ts Baking powder; 1 ts Baking soda; 1 ts Cinnamon; 1/2 ts Nutmeg; 1/2 ts Salt; 1 c Chopped walnuts

This is a reading age – and as books are cheap, largely read, and easily procurable, the press has come to embrace a wider circle and to possess a greater influence on the public mind than any other medium of communication. The Christian press has spread itself in all directions, and exercises an influence scarcely inferior to that of the pulpit. Works, therefore, written by gracious men, whether living or dead, may be viewed as exercising a ministry of their own, running, as it were, parallel to that of the pulpit, and in harmony with it – but possessing the advantage of penetrating into places, and speaking on occasions where the voice of the living preacher cannot come, as well as of being accessible at all times, lying silently and unobtrusively on the table or the bookshelf, ready to be taken up or laid down at pleasure – and, if we have well chosen them, our trustiest friends and wisest counselors, who will always tell us the truth without fear and without flattery.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegan	Vegan	1	Servings

INGREDIENTS

3/4	c	Natural apple juice
1/2	c	Canola oil
1 1/2	c	Raisins
1/2	c	Pure maple syrup
1 1/2	c	Grated carrots
2	ts	Finely grated fresh ginger root
2	c	Whole wheat pastry flour
1	ts	Baking powder
1	ts	Baking soda
1	ts	Cinnamon
1/2	ts	Nutmeg
1/2	ts	Salt
1	c	Chopped walnuts

INSTRUCTIONS

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, 1/2 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 MC-Recipe Digest by Sue <suechef@sover.net> on Apr 15, 1998

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