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Carrot Ginger Cake

Author/Submitted by: Michael Prothro, Mike's Resort BBS, Fayetteville AR on Kook-Net recipe echo
Servings: 8
Categories: Cakes / Desserts / Low-Fat/Low-Cal

2 1/2  cups  Whole wheat flour
1  teaspoon  Baking powder
1  teaspoon  Baking soda
1  tablespoon  Egg substitute
2  tablespoons  Safflower oil
3/4  cup  Soy milk, vanilla
1/2  cup  Honey
1  tablespoon  Fresh ginger root, grated
3/4  teaspoon  Cinnamon
1/2  teaspoon  Nutmeg, freshly grated
1  cup  Carrots, finely grated
1/2  cup  Raisins

Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl. Mix the next 4 ingredients separately in a bowl, and then add them to the dry ingredients in the large bowl. Do not over mix. Stir in the carrots and raisins. (Optional: 1 cup pineapple chunks, 3/4 cup walnuts, chopped). and spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45 minutes at 350 degrees or until tooth pick inserted comes out clean. Let stand in pan for 15 minutes before inverting onto a platter. Chill.

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