Carol L. Cain
Carrot Cake 1
This recipe is from _Ecological_Cooking_ by Joanne Stepaniak & Kathy Hecker, an *excellent* vegan cookbook which I recommend highly. In fact I will go so far as to say that if I had to have only one cookbook, this would be it because it has over *500* vegan recipes, and every one that I have tried so far has been good. Also since it's a paperback it's relatively cheap and thus suitable for starving university students :-). 1 cup oil 2 cups Sucanat 1.5 cups soymilk 3 cups grated carrots 1 cup chopped walnuts .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 .5 tsp allspice * 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. Bon apetit, Ro