2 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon egg replacer
2 tablespoons safflower oil
3/4 cup soy milk (vanilla)
1/2 cup honey
1 tablespoon ginger root, fresh, grated
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
1 cup carrots, finely grated
1/2 cup raisins
Preheat oven to 350 degrees. Sift first 6 ingredients into a large bowl. Mix the next 4 separately in a bowl, and then add them to the dry in the large bowl. Do not over mix. Stir in the carrots and raisins. (optional: 1 cup pineapple chunks, 3/4 cup walnuts, chopped). Spoon the batter into a prepared (oiled and floured) cake pan. Bake for 45 minutes at 350 degrees or until tooth pick inserted comes out clean. Let stand in pan for 15 minutes before inverting onto a platter. Chill.
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