Carrot and Walnut Cake
1 tablespoon ground flaxseed
4 tablespoons nondairy milk (I use soy) Dry ingredients:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ginger
pinch allspice Wet ingredients:
3-4 tablespoons maple syrup
2/3 cup nondairy milk
1/3 cup oil
1 1/2 teaspoons vanilla extract
1 very large carrot, peeled and grated
1 cup raisins
1/2-1 cup walnuts, chopped
1. Preheat oven to 350 degrees F. If using a metal cake tin, grease it; I used a silicon cake tin. In a cup, whisk together milk and ground flax vigorously with a fork. Set aside.
2. In a large mixing bowl, mix together the dry ingredients. Making a well in the dry mixture, add the flax mixture, followed by the wet ingredients (through vanilla), and mix well.
3. Fold in the carrot, raisins and walnuts. If desired, add on additional walnut halves to the top of the cake for decoration. Bake for 40 minutes.
Source of recipe: I wrote this recipe.