Title: Carrot ginger cake
 Categories: Cakes, Vegetables, Desserts, Kooknet, Cyberealm
      Yield: 8 Servings
 
  2 1/2 c  Whole wheat pastry flour
      1 ts Baking powder
      1 ts Baking soda
      1 tb Egg replacer
      2 tb Safflower oil
    3/4 c  Soy milk (vanilla)
    1/2 c  Honey
      1 tb Ginger root, fresh, grated
    3/4 ts Cinnamon
    1/2 ts Nutmeg, freshly grated
      1 c  Carrots, finely grated
    1/2 c  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.
  
  Posted by Michael Prothro, Mike's Resort BBS, Fayetteville AR on
  Kook-Net recipe echo