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Carrot Cake for Careful People

6 12 fluid ounces oil (use whatever healthy oil you have, the taste won't stand out much)
34 cup unbleached cane sugar
2 tablespoons blackstrap molasses (you can use fancy)
1 cup water
12 cup unseweetened soymilk
1 teaspoon pure vanilla extract
2 23 cups whole wheat flour
34 cup oat flour
13 cup rye flour
14 cup buckwheat flour (gray, white or yellow)
2 teaspoons baking powder
1 teaspoon baking soda
12 teaspoon salt
1 12 teaspoons cinnamon
1 teaspoon allspice
12 teaspoon clove
12 teaspoon nutmeg
12 teaspoon ginger
3 cups carrots (grated, packed but not too tightly)
1 cup dates (chopped)
23 cup unsweetened dried shredded coconut


Preheat your oven to 350F. Oil and flour a 9"X13" cake pan. In a small bowl, whisk together the oil, sugar, molasses, water, soymilk and vanilla. In a large bowl, sift together the flours, baking powder and soda, salt and spices. Pour the liquid mixture in the dry one and very rougly combine. It is perfect if there are still big wet spots and big dry spots. Add the carrots, dates and coconut and mix until well combined. Pour the batter in the pan. It will be thick, so you must equalize it with a spatula. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let the cake in the pan to cool on a rack for about 30 minutes, then cut in squares, unmold and cool the pieces on the rack overnight, or 6-12 hours. Eat!

Source: www.food.com