1 10-inch cake
(I'm planning to test this with my sourdough starter for a gluten-free fermented version)
3/4 cup maple syrup
1/2 cup oil
1 tsp. vanilla
2 cups whole wheat pastry flour (can use half and half, brown rice and quinoa)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
3 cups shredded carrots
1. Preheat oven to 350f.
2. Mix wet ingredients together (except for carrots and nuts) in a large bowl.
3. Sift dry ingredients together a few times, then add dry to the wet, mixing on slow speed till wet.
4. Fold in the nuts, then the carrots
5. Pour into an oiled cake pan, and bake for fourty-five minutes, or till center is firm and toothpick comes out clean.