vegetarian carrot cake

Ingredients

• Servings: 1
• 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 cups all-purpose 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

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter an 8 inch springform pan. in a small bowl, add lemon juice to milk. stir together 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 sour milk and vanilla. add flour mixture and beat until smooth. stir in the grated 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 a toothpick inserted into the cake comes out clean. allow to cool.