Vegan Carrot Cake

I can't believe I haven't posted this yet, because I make it all the time. Here it is on Sam's Birthday. I also brought it over on Mother's Day with a crushed pineapple icing. This morning, I made it for brunch, because my parents and a bunch of Sam's friends randomly decided to come over. Sam was making potato pancakes and tofu scramble, but I was worried there wouldn't be enough food. The recipe is adapted from my friend Jolinda at vegetarian.about.com, and I highly recommend her recipes.

Ingredients:
-3 c. all purpose flour
-1 c. almond milk
-1 1/2 t. baking soda
-2 c. carrots, shredded (i usually shred one cup really fine, and grate one cup more coarsely)
-1.5 c. raisins (when we get the ultra-sweet raisins, I use less)
-2 c. water
-3/4 c. sugar
-1/2 t. salt
-1 1/2 t. cinnamon
-1 t. cardamom
-1 t. allspice
-1 t. cloves
If you are missing any of the above spices, vanilla, nutmeg, pretty much anything will make a nice substitute. unless you are out of cinnamon. You can't go without cinnamon.

In a pot on the stovetop, combined the carrots, raisins, water, and spices and simmer for about 15 minutes. Add the sugar and salt and cook for a little longer (maybe 2 minutes). Remove from heat, and allow to cool. I am usually in a hurry, so I usually cool it in the freezer for about 20 minutes stirring Q 5 minutes.

In a separate bowl, combine the flour and baking soda. Mix everything together, including the almond milk, and stir by hand until just mixed.

Bake at 350 for 1 hr in a greased pyrex dish.

NOM.