Carrot Cake For Careful People

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 6 1/2 fluid ounces oil (use whatever healthy oil you have, the taste won't stand out much)
• 3/4 cup unbleached cane sugar
• 2 tablespoons blackstrap molasses (you can use fancy)
• 1 cup water
• 1/2 cup unseweetened soymilk
• 1 teaspoon pure vanilla extract
• 2 2/3 cups whole wheat flour
• 3/4 cup oat flour
• 1/3 cup rye flour
• 1/4 cup buckwheat flour (gray, or yellow)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 3 cups carrots (grated, packed but not too tightly)
• 1 cup dates (chopped)
• 2/3 cup unsweetened dried shredded coconut

Recipe

• 1 preheat your oven to 350°f.
• 2 oil and flour a 9"x13" cake pan.
• 3 in a small bowl, whisk together the oil, sugar, molasses, water, soymilk and vanilla.
• 4 in a large bowl, sift together the flours, baking powder and soda, salt and spices.
• 5 pour the liquid mixture in the dry one and very rougly combine. it is perfect if there are still big wet spots and big dry spots.
• 6 add the carrots, dates and coconut and mix until well combined.
• 7 pour the batter in the pan. it will be thick, so you must equalize it with a spatula.
• 8 bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
• 9 let the cake in the pan to cool on a rack for about 30 minutes, then cut in squares, unmold and cool the pieces on the rack overnight, or 6-12 hours.
• 10 eat!