3 cup grated carrots
1 cup water
1/2 cups vegetable oil (can use a blend of any of the following: safflower, sunflower, canola, or vegetable oil)
1 1/4 cups maple syrup
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon nutmeg
1 pinch cardamom (optional)
1/2 teaspoon ground cloves
1 cup rye flour (really needs the rye flour)
1 cup wheat flour (can use white instead)
1 cup white flour
1 1/2 teaspoon baking soda
1 1/2 teaspoons salt
Preheat oven to 350 degrees.
Oil and lightly flour a 9 inch square baking pan, a 10+ inch angel food pan, a 10+ inch round spring form with a hollow inner tube, or a 10+ inch Bundt ban. I prefer the Bundt pan for aesthetics, even cooking, frosting and presentation. Mix carrot, water. oil, vegan maple syrup, spices and salt.
In a separate bowl combine and mix dry ingredients.
Add dry ingredients to the carrot mixture.
Mix until well blended.
Pour batter into baking pan and bake for 45 minutes, or until an inserted knife comes out clean.
Let cool, then frost or glaze.