Carrot Cake

From "The Farm Vegetarian Cookbook," which I found for $1 at a used book store! Modified slightly. You can also use one cup of white sugar and one cup of brown sugar, or two cups of brown sugar. You can omit the raisins, and/or add one cup chopped nuts. I made these into cupcakes last night, and iced them with Duncan Heines Homestyle Classic Vanilla icing, and everybody (vegans and non-vegans alike) loved them!

• Ready In: 1 hr
• Serves: 24

Ingredients

• 1  cup canola oil
• 2  cups white sugar
• 2  tablespoons molasses
• 1  cup water
• 1⁄2 cup soymilk
• 4  cups unbleached white flour
• 2  teaspoons baking powder
• 2  teaspoons baking soda
• 1  teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 teaspoon allspice
• 3  cups carrots, grated
• 1  cup raisins, loosley packed

Directions

1. Blend oil and sugar, add water and beat.
2. Sift the flour with remaining ingredients and add to sugar mixture.
3. Add carrots and raisins and mix well.
4. Bake in three oiled and floured layer pans or one 9 x 13 cake pan or muffin tins or loaf pans at 350 for 35-40 minutes (watch until the start to brown around the edges, and a toothpick inserted into the center comes out clean).