Royal Carrot Cake

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* Exported from MasterCook *

 

Royal Carrot Cake

 

Recipe By :James Mays

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup water

1 tablespoon flax seed

2 cups water

2 cups grated carrots

1 1/2 cups raisins

1 1/3 cups corn syrup

1/2 cup egg relacer

3 tablespoons applesauce

2 tablespoons canola oil

1 tablespoon maple extract

1 1/2 teaspoons cinnamon

1 1/2 teaspoons allspice

1/2 teaspoon ground cloves

3 cups pastry flour

3/4 cup chopped walnuts

1 1/2 teaspoons baking soda

 

Preheat oven to 350F. Combine the 1 cup water and flax seed and in a small pot,

boill for three minutes. Let mixture cool in refrigerator for 30 minutes.

Discard seeds, use only the gelatin. In a pot. simmer the carrots and raisins

in the 2 cups water for 5 minutes and set aside. In a large bowl, combine the

corn syrup, egg replacer, applesauce, canola oil, maple extract, cinnamon,

allspice, and ground cloves. Add the carrot mixture to these ingredients. In

another bowl, combine the pastry flour, walnuts, and baking soda. Add to cake

mixture. Pour into a greased 12 " round Pyrex dish and bake for 45 minutes or

until knife comes out clean from center of cake.

 

Source:

" You Can't Get Mad Vegan Disease III "

Copyright:

" 2001 by James Mays "

 

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Per Serving (excluding unknown items): 2905 Calories; 86g Fat (24.4% calories

from fat); 35g Protein; 562g Carbohydrate; 27g Dietary Fiber; 0mg Cholesterol;

2561mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 5 Vegetable; 12

Fruit; 15 Fat; 22 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0