Carrot Cake

• 1/2 c. warm water
• 2 Tbsp. yeast
• 2 Tbsp. honey
• 1/2 c. soy milk
• 1/2 c. cashew meal
• 1 1/2 c. finely grated carrots
• 1/2 c. chopped walnuts
• 1 1/2 tsp. grated orange rind
• 1/4 c. coconut, unsweetened macaroon
• 1 c. honey
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 tsp. maple flavoring
• 2 1/2 c. whole wheat flour

1. Dissolve first 3 ingredients in large bowl and let stand until bubbles form.
2. Blend and add to yeast mixture the soy milk and cashew meal.
3. Mix in remaining ingredients except whole wheat flour.
4. Stir in flour.
5. Pour into "Pammed" 7 1/2 x 11 1/2-inch baking pan.
6. Let stand for 30 minutes.
7. Preheat oven to 350u0b0. Bake for 45 to 60 minutes.
8. For Bundt pan, use 1 1/2 recipes.

warm water, yeast, honey, soy milk, cashew meal, carrots, walnuts, orange rind, coconut, honey, salt, vanilla, maple flavoring, whole wheat flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593621 (may not work)