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Carrot Cake

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dessert dairy free vegan vegetarian easter


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1/2 cup raisins

1 cup coarsely chopped walnuts (4 oz.)

1 1/2 cups whole-wheat pastry flour

1 1/2 cups unbleached white flour

1 Tbs. baking powder

2 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. ground allspice

3/4 tsp. ground nutmeg

1 cup maple syrup

3/4 cup canola oil

1/2 cup soymilk

2 Tbs. pure vanilla extract

1 Tbs. cider vinegar

3 cups packed, finely grated carrots

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