Fwd: Carrot Cake recipe from meredith mccarty

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I noticed this didn't go through for some reason so I'm sending it again

(sorry if you get it twice but letters I sent after this one showed up all

ready

 

In a message dated 3/13/2000 3:48:47 PM Pacific Standard Time, Bkwildcray

writes:

 

<< I haven't yet made this recipe butI bet it's great because all the recipes

I've tried from the same cook book were beyond excellent! I put in

parenthesis some variations that I do because my dh must restrict his sodium

intake

(p181 of SWEET & NATURAL by meredith McCarty)

 

1cup whole wheat pastry flour

1cup unbleached white flour

1tablespoon aluminum-free baking powder (I use featherweight sodium free

brand)

1 1/2 teaspoon cinnamon

1teaspoon powdered ginger

1/4 teaspoon sea salt (I omit and no one notices)

1/2 cups light vegtable oil, such as walnut or canola (I use olive oil

anyway)

1/2 cups pure maple syrup

1/4 cup barley malt syrup

1/4 cup carrot juice

1/4 cup soy milk

1 1/2 teaspoon vanilla

1 cup carrot, I large carrot, grated large

1/3 cup walnuts or pecans, toasted and finely chopped

1/3 cup golden raisons, sultanas

 

OPTIONAL carrot or cream icing

1 pound tofu, fresh

either 1/2 cup pure maple syrup and 1/4 cup carrot juice

or 1 1/3 cups fruit sweetend orange fruit spread or marmalade

1 tablespoon vanilla

 

Directions

1 oven 350, lightly oiled 8 " baking dish

2 large bowl mix dry ingrediants

medium bowl whisk wet and carrot

add wet to dry and whisk until flour is fully moistened

reserve some nuts/raisons to sprinkle on top for later

fold the rest of nuts/raisons in the batter

3 transfer to pan and

sprinkle reserved nut/raisons on top

gently smooth with rubber spatula so they are barely visible

4 bake till cake tests clean and is quite golden about 35 minutes

transfer to wire rack to cool for at least 2 hours before serving

5 prepare either carrot or orange cream,

puree ingredients until creamy smooth

refrigerate, then dollop under each serving of cake >>

 

 

I haven't yet made this recipe butI bet it's great because all the recipes

I've tried from the same cook book were beyond excellent! I put in

parenthesis some variations that I do because my dh must restrict his sodium

intake

(p181 of SWEET & NATURAL by meredith McCarty)

 

1cup whole wheat pastry flour

1cup unbleached white flour

1tablespoon aluminum-free baking powder (I use featherweight sodium free

brand)

1 1/2 teaspoon cinnamon

1teaspoon powdered ginger

1/4 teaspoon sea salt (I omit and no one notices)

1/2 cups light vegtable oil, such as walnut or canola (I use olive oil anyway)

1/2 cups pure maple syrup

1/4 cup barley malt syrup

1/4 cup carrot juice

1/4 cup soy milk

1 1/2 teaspoon vanilla

1 cup carrot, I large carrot, grated large

1/3 cup walnuts or pecans, toasted and finely chopped

1/3 cup golden raisons, sultanas

 

OPTIONAL carrot or cream icing

1 pound tofu, fresh

either 1/2 cup pure maple syrup and 1/4 cup carrot juice

or 1 1/3 cups fruit sweetend orange fruit spread or marmalade

1 tablespoon vanilla

 

Directions

1 oven 350, lightly oiled 8 " baking dish

2 large bowl mix dry ingrediants

medium bowl whisk wet and carrot

add wet to dry and whisk until flour is fully moistened

reserve some nuts/raisons to sprinkle on top for later

fold the rest of nuts/raisons in the batter

3 transfer to pan and

sprinkle reserved nut/raisons on top

gently smooth with rubber spatula so they are barely visible

4 bake till cake tests clean and is quite golden about 35 minutes

transfer to wire rack to cool for at least 2 hours before serving

5 prepare either carrot or orange cream,

puree ingredients until creamy smooth

refrigerate, then dollop under each serving of cake