Carrot Cake

• 1/2 c. warm water
• 2 Tbsp. yeast
• 2 tsp. honey
• 1/2 c. soy milk
• 1 1/2 c. finely grated carrots
• 1/2 c. walnuts, chopped
• 1 1/2 tsp. orange rind
• 1 1/2 tsp. coriander
• 1/4 tsp. coconut
• 1/2 c. oil
• 3/4 c. honey
• pinch of anise
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. maple flavoring
• 2 to 2 1/2 c. whole wheat flour

1. In a bowl combine warm water, yeast and honey.
2. Let stand until it bubbles, then add remaining ingredients, stirring in whole wheat flour last.
3. Pour into oiled cake pan.
4. Sprinkle coconut on top and let stand 10 to 15 minutes in a warm place.
5. Preheat oven to 350u0b0 and bake for 45 to 60 minutes.
6. A rich treat; good in small pieces. Makes delicious cupcakes baked in muffin tins.

warm water, yeast, honey, soy milk, carrots, walnuts, orange rind, coriander, coconut, oil, honey, anise, salt, vanilla, maple flavoring, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448348 (may not work)