• 2 1/2 c. unbleached flour
  • 3/4 c. whole wheat pastry flour
  • 1 Tbsp. baking powder, aluminum free
  • 1/2 tsp. sea salt
  • 2 tsp. ground coriander
  • 3/4 c. fructose
  • 2/3 c. canola oil
  • 1 1/2 c. soymilk
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. vanilla flavoring
  • 1 Tbsp. egg replacer
  • 2 c. shredded carrots
  • 1/2 c. raisins
  • 1/2 c. chopped walnuts

 

  • Step 1

    Mix lemon juice with soymilk. Set aside.

  • Step 2

    Sift unbleached flour, whole wheat pastry flour, egg replacer, coriander and baking powder together into a medium mixing bowl.

  • Step 3

    Mix fructose, oil and vanilla into soymilk mixture.

  • Step 4

    Add wet ingredients to dry a little at a time, mixing with hand mixer. Mix in carrots, walnuts and raisins.

  • Step 5

    Pour into bundt pan. Bake at 350 degrees for about an hour. Invert onto serving plate. Cool and top with orange sauce.