Abigail'S Cake

• used more carrots and less water, since I didn't use raisins. I used two eggs. Agave instead of maple syrup(just because I didn't have any). More applesauce instead of vegetable oil. No walnuts. Whole spelt flour. I think that's it!
• Ingredients
• 1 1/2 cups raisins
• 2 cups carrots (grated)
• 2 cups water (filtered)
• 2 egg substitute (I used ener-G)
• 1 1/4 cups maple syrup
• 3 tablespoons vegetable oil
• 3 tablespoons unsweetened applesauce
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons allspice
• 1/2 teaspoon ground cloves
• 1 1/2 teaspoons salt
• 3 cups spelt flour or unbleached flour
• 1 1/2 teaspoons baking soda
• 3/4 cup walnuts (chopped)

1. Preheat oven to 350u0b0F.Grease a 9-inch spring form pan with spray oil.
2. In a large sauce pan, simmer the raisins and grated carrots in the water over medium heat for 7 to 10 minutes.
3. Remove and put in a large bowl. Add the oil, apple sauce, egg, syrup, cinnamon, allspice, cloves, and salt. Stir the mixture well.
4. In a separate bowl mix the flour, baking soda and walnuts together. Stir this dry mixture into the carrot raisin mixture.
5. Don't over mix this. Pour into your spring form pan (you can use a 9-inch square pan if you wish) and bake for 45 minutes to 1 hour. Use a wooden kabob stick to test this cake. A toothpick is not long enough.
6. Once this is done cool on a metal rack and turn onto a plate.

used more carrots, ingredients, raisins, carrots, water, egg substitute, maple syrup, vegetable oil, unsweetened applesauce, cinnamon, allspice, ground cloves, salt, spelt flour, baking soda, walnuts

Taken from www.epicurious.com/recipes/member/views/abigails-cake-50150509 (may not work)