24 Karrot Cake

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Carrot cake may be indulgent, but it’s okay to indulge yourself once in a while. This recipe actually came from a website (i’ve forgotten which). I reduced the amount of oil in the recipe.

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Steps

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Preheat oven to 350f and prepare two 8-inch round cake pans or line cup cake tins with paper liner.

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If using cake pans , line the bottoms with parchment paper and grease and flour the sides.

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For cupcakes , a quick shot of pan spray inside the liners will help avoid sticking.

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Soak the raisins in the orange juice for about 10 minutes.

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Drain the raisins and reserve the orange juice.

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If you are in a hurry , you can put them in the microwave for 3 minutes or so to encourage rehydration.

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Sift the dry ingredients in a bowl and set aside.

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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.

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Pour dry ingredients into wet and whisk until blended.

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Fold in the carrots and raisins.

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Pour into cake or cupcake tins and bake for 30-35 minutes or 20 minutes.

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Cool for 10 minutes and remove from tins.

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Ingredients

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raisins, orange juice, whole wheat pastry flour, white flour, baking powder, baking soda, cinnamon, salt, nutmeg, clove, canola oil, maple syrup, soymilk, apple cider vinegar, vanilla extract, orange extract, carrots