24 Karrot Cake

Name: 24 Karrot Cake
Ingredients: 12 cup raisins; 13 cup orange juice; 1 cup whole wheat pastry flour; 1 cup white flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon cinnamon; 12 teaspoon salt; 12 teaspoon nutmeg; 12 teaspoon clove; 2 tablespoons canola oil; 1 cup maple syrup, plus; 2 tablespoons maple syrup; 12 cup soymilk or 12 cup rice milk; 2 teaspoons apple cider vinegar; 12 teaspoon vanilla extract; 12 teaspoon orange extract; 2 cups carrots, peeled & grated

18 ingredients

12 steps

Ingredients

12 cup raisins
13 cup orange juice
1 cup whole wheat pastry flour
1 cup white flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
12 teaspoon salt
12 teaspoon nutmeg
12 teaspoon clove
2 tablespoons canola oil
1 cup maple syrup, plus
2 tablespoons maple syrup
12 cup soymilk or 12 cup rice milk
2 teaspoons apple cider vinegar
12 teaspoon vanilla extract
12 teaspoon orange extract
2 cups carrots, peeled & grated

Directions

1

Preheat oven to 350F and prepare two 8-inch round cake pans or line cup cake tins with paper liner.
2

If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray).
3

For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
4

Soak the raisins in the orange juice for about 10 minutes.
5

Drain the raisins and reserve the orange juice.
6

If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
7

Sift the dry ingredients in a bowl and set aside.
8

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.
9

Pour dry ingredients into wet and whisk until blended.
10

Fold in the carrots and raisins.
11

Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
12

Cool for 10 minutes and remove from tins.