24 Karrot Cake

Total Time: 1 hr 5 mins Preparation Time: 35 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/2 cup raisins
• 1/3 cup orange juice
• 1 cup whole wheat pastry flour
• 1 cup flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon clove
• 2 tablespoons canola oil
• 1 cup maple syrup, plus
• 2 tablespoons maple syrup
• 1/2 cup soymilk or 1/2 cup rice milk
• 2 teaspoons apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 2 cups carrots, peeled & grated

Recipe

• 1 preheat oven to 350°f and prepare two 8-inch round cake pans or line cup cake tins with paper liner. if using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray). for cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
• 2 soak the raisins in the orange juice for about 10 minutes. drain the raisins and reserve the orange juice. if you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
• 3 sift the dry ingredients in a bowl and set aside.
• 4 in another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
• 5 pour dry ingredients into wet and whisk until blended. fold in the carrots and raisins.
• 6 pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
• 7 cool for 10 minutes and remove from tins.