Health-Wise Carrot Cake
September 28, 2000 Lynn R. - Home Cook
About
This cake is delicious! The ground flax in soy milk works well as a binder and is a suitable substitute for eggs. Crushed pineapple would taste great in this recipe. You could use it in place of or in addition to the raisins. Serves 12.
Ingredients
| Safflower Oil | 1 cup | |
| Maple syrup | 1 cup | |
| Soy milk, plain | 1 1/2 cups | |
| Flax seed * | 4 Tbsp | |
| Unbleached white flour | 4 cups | |
| Baking powder | 2 tsp | |
| Baking soda | 2 tsp | |
| Sea salt | 1 tsp | |
| Cinnamon | 1 1/2 tsp | |
| Allspice | 1/2 tsp | |
| Grated raw carrots | 3 cups | |
| Chopped walnuts | 1 cup | |
| Raisins | 1/2 cup |
Directions
- Preheat oven to 350 F.
- * Grind flax in a coffee grinder and dissolve in soy milk.
- Blend oil, maple syrup and soymilk (with dissolved flax seed).
- Sift flour with baking powder and soda. Add remaining ingredients. Mix well.
- Add wet ingredients to dry and stir in well.
- Bake in a 9″ x 13″ pan for 35 to 40 minutes.
Above photo of grated carrot by Guillom, courtesy, Wikimedia Commons.
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