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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Adapted from Joanne Stepaniak's book Vegan Vittles: Recipes Inspired by the Critters of Farm Sanctuary. Ingredients:
1 cup unbleached cane sugar |
1 (8 ounce) can crushed unsweetened pineapple, with juice |
2 tablespoons oil |
1 1/2 cups grated carrots, lightly packed |
1/2 cup raisins |
1/2 cup chopped walnuts or 1/2 cup chopped pecans |
2 cups whole wheat pastry flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground allspice |
Directions:
1. Heat oven to 350 degrees F.
2. Lightly oil an 8-by-8-inch glass baking dish.
3. In a bowl, mix the sugar, pineapple and its juice, and the oil.
4. Stir in the carrot, raisins, and nuts.
5. In a separate bowl, mix together the remaining ingredients.
6. Gradually stir the dry mixture into the wet mixture. Batter will be rather thick.
7. Spoon batter into the baking dish and bake for about 35 minutes or until a toothpick stuck in the middle comes out clean.
8. Once the cake has cooled completely, dust it with powdered sugar or frost it with vegan cream cheese icing.
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