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Title: Carrot Cake

3 T ground flaxseed (or 4 1/2 t Ener-G egg replacer)
1/2 C water (6 T if using Ener-G)
2/3 C canola oil
1 1/2 C carrots, peeled and finely grated
1 C walnuts, chopped
1 C currants
1 1/3 C all purpose flour
1 C granulated sugar
1 1/2 t baking soda
1 t baking powder
1 t ground cinnamon
1/2 t ground cloves
1/2 t ground nutmeg
1/2 t ground allspice
1/2 t salt

Preheat the oven to 350° F. lightly grease a 9x9 inch square cake pan.

In a food processor or blender, whip together the ground flaxseed and water until it's thick and creamy, about 2 minutes. Add the oil and blend until combined.

In a large bowl, stir together flaxseed and oil mixture, carrots, walnuts, and currants.

In a separate bowl, thoroughly combine the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the wet mixture to the dry mixture and stir with a rubber spatula until thoroughly combined. Do not overmix.

Scrape the batter into the pan and spread evenly. Bake for about 30 minutes, until toothpick comes out clean. Let cool in the pan for at least 15 minutes.

From Joy of Vegan Baking
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