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- 1/2 cup Raisins
- 1 cup coarsely chopped walnuts (4 oz.)
- 1 1/2 cups whole-Wheat pastry flour
- 1 1/2 cups unbleached white flour
- 1 Tbs. baking powder
- 2 tsp. baking soda
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 tsp. ground allspice
- 3/4 tsp. ground nutmeg
- 1 cup maple syrup
- 3/4 cup canola oil
- 1/2 cup soymilk
- 2 Tbs. pure vanilla extract
- 1 Tbs. cider vinegar
- 3 cups packed, finely Grated Carrots
Meanwhile, spread walnuts in small baking pan and bake until toasted, stirring once or twice, about 10 minutes. Remove from oven; maintain oven temperature.
In another large bowl, stir together maple syrup, oil, soy milk, vanilla extract and vinegar. Sprinkle Grated Carrots into flour mixture and mix until well coated (mixture will appear dry and crumbly). Gradually add maple syrup mixture, stirring with wooden spoon. Drain Raisins and stir into batter along with toasted walnuts (batter will be rather stiff). Spoon batter into prepared pan, spreading evenly. Bake until cake pulls away from sides of pan and is firm with a little spring to the touch, 45 to 60 minutes. Let cool 20 minutes in pan. To remove from pan, run knife around edge of pan and turn cake out onto wire rack. Cool completely, then remove inner tube.