Carrot Gingerbread Cake

Author: Janet Hudson Status: published Published: Jul 11,2010 license cc-by tags: cake, vegan, ginger, carrot, nutkreme, pickmeup, 0   Share on Facebook Share on Twitter

Recipe to follow:
4 cups cake flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 Tbsp ground ginger
21/2 tsp cinnamon
1 cup vegetable oil
2 cups soy kremer
1 cups molasses
2 cups brown sugar
2 Tbsp white vinegar
1.5 cups shredded carrots

Sift dry together; Combine wet and mix with the dry then fold in the carrots.
Place in greased baking pans of your choice and bake 30-35 minutes at 350 degrees.
Split in half or top with whipped soy or nut kreme.

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