Carrot Cake 1

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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