Wednesday, May 14, 2008

Carrot Cake

1 cup unbleached cane sugar
1 8-oz. can unsweetened, crushed pineapple in juice
2 tablespoons oil
1/2 cups grated carrot, lightly packed
1/2 cup raisins
1/2 cup chopped walnuts or pecans

2 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground allspice

Heat oven to 350 degrees F. Lightly oil an 8x8 inch glass baking dish.
Mix the sugar, pineapple and its juice and the oil in a bowl. Stir in the carrot, raisins and walnuts. In separate bowl, mix together the remaining ingredients. Then gradually stir the dry ingredient mixture into the wet ingredient mixture. This is going to be a rather thick batter (and mighty tasty, too!). Spoon this into your baking dish and bake for about 35 minutes or until a toothpick stuck in the middle comes out clean. Let the cake cool completely before frosting it or dusting with powdered sugar.

Adapted from Vegan Vittles.