| Ginger Carrot Cake
3/4 cup of natural apple juice
1/2 cup of canola oil
1 1/2 cups of raisins
1/2 cup of pure maple syrup
1 1/2 cups of grated carrots
2 teaspoons of finely grated fresh ginger
2 cups of whole wheat pastry flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/2 teaspoon of salt
1 cup of chopped walnuts |
|
Preheat oven to 350ºF. 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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