Vegetarian Carrot Cake
Preheat oven to 350 degrees F (175 degrees C). Butter an 8 inchspringform pan. In a small bowl, add lemon juice to milk. Stirtogether and let stand 5 minutes. Sift flour, baking powder,cinnamon, cloves and salt together and set aside.In a large bowl, cream oil, orange zest and brown sugar. Add sourmilk and vanilla. Add flour mixture and beat until smooth. Stir in thegrated carrots and chopped nuts.Pour the batter into an 8 inch springform or other deep 8 inch pan.Bake at 350 degrees F (175 degrees C) for 1 hour, or until atoothpick inserted into the cake comes out clean. Allow to cool.
Ingredients
- 3 teaspoons lemon juice
- 1 1/4 cups milk
- 2/3 cup vegetable oil
- 2 teaspoons orange zest
- 3/4 cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
