Bunny Love Carrot Cake

Serving Size: 10

2 cups carrots grated, packed- I prefer the larger grate, because you can taste more of the fresh carrot flavor.

1 1/2 cups raw sugar

1 3/4 Chai Tea, or water

1 cup raisins or sultanas/ you can also add chopped dried apricots, plums and peaches.

2 teaspoons vanilla extract- Highest quality.

2 cups white wheat or all purpose flour

1 cup whole wheat flour

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground ginger

1 teaspoon sea salt

1 teaspoon baking soda

2 teaspoons baking powder

Stir all of the ingredients together until well mixed.

Preheat the oven to 325F. Prepare a 10 inch cake pan (grease lightly and flour). Bake until firm and a knife inserted into the cake comes out clean, about 1 hour.

From Demetria’s upcoming cookbook, Veggie on the Edge.© Demetria Clark 2007

Fat Free Frosting for Carrot Cake

1.5 Bananas- Blend until Smooth

2 tablespoons Lemon Juice

1 1/4 cup Evaporated Cane Juice or Vegan Powdered Sugar

1 tsp. Vanilla Extract

2 tbsp. white flour

Blend all Together until smooth.

If the mixture is too dry add a tsp. “milk” (spelt, soy, etc..) and mix in well.

If the mixture is too wet add a tablespoon of powdered sugar or flour.

©Demetria Clark 2008