Corey's Amazingly Vegan Carrot Cake
2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon sea salt
1 cup unrefined vegan cane sugar
1/4 cup dark amber maple syrup
1/4 cup canola oil
1-1 1/2 cups plain nondairy milk (I use soy)
equivalent of 4 eggs (I use Ener-G egg replacer)
1 teaspoon vanilla extract
3 good sized carrots, grated
1/4-1 cup raisins, to taste
nuts, chopped, optional
1. Preheat oven to 350'F. Grease 2 (8x8") round cake pans, 1 (13x9"), or cupcake tins. Mix all dry ingredients together in a large mixing bowl. You can sift if you prefer, but it's not essential.
2. Mix wet ingredients in a smaller bowl, excluding raisins and carrots. Add wets to dries, and mix in carrots and raisins well, if you would like to add nuts, this would be the time to do so.
3. Pour the batter into prepared pan(s), and bake for 30-35 minutes (for 8x8" pans). It is done when an inserted toothpick comes out clean.
4. Keep in mind all ovens run different, so yours may take shorter or longer, check on it about half way through. Let cool before serving/frosting.
Great with vegan cream cheese icing!