Carrot Cake
- 2 cups grated carrots
- 1 1/2 cups raisins
- 2 cups water
- 1 1/2 tsp. cinnamon
- 1 1/2 tsp. allspice
- 1/2 tsp. cloves
- 1 cup sugar
- 1/2 tsp. salt
- 3 cups unbleached or whole-wheat pastry flour
- 1 1/2 tsp. baking soda
- 1 cup soy milk
- Tofu cream frosting (see recipe)
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Simmer the grated carrots, raisins, water, and spices in a saucepan for 10 minutes. Stir in the sugar and salt and simmer for 2 more minutes. Cool completely. Preheat the oven to 350°F. In a large bowl, stir the flour and soda together. Add the cooled carrot mixture, along with the soy milk, and stir just to mix. Spray a 9-inch-by-9-inch pan with nonstick spray and spread the batter in it. Bake for 1 hour. A toothpick inserted into the center should come out clean. Serve plain or frost with Tofu Cream Frosting when completely cooled.
Makes 9 servings |
