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CARROT CAKE
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CARROT CAKE

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1 cup     oil

2 cups    Sucanat

1.5 cups  soymilk

3 cups    grated carrots

1 cup     chopped walnuts

0.5 cups  raisins

2 cups    unbleached white flour*

2 cups    wholewheat pastry flour*

2 tsp     baking powder

2 tsp     baking soda

1 tsp     salt

2 tsp     cinnamon

0.5 tsp allspice

 

* I used 4 cups regular wholewheat flour instead

 

Instructions:

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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.

 

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From: wilkins@renoir.scubed.com (Darin Wilkins)