Carrot Spice Cake


  • 2 c. unbleached white flour
  • 1 c. whole wheat flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 c. canola oil
  • 1 tsp. cinnamon
  • 2 tsp. pumpkin pie spice
  • 3/4 tsp. sea salt
  • 1 c. pure maple syrup
  • 1+1/4 c. soy milk
  • 2 tsp. vanilla
  • 1/2 c. raisins
  • 2 c. grated carrots


  • 1 c. pure maple syrup
  • 1 c. walnuts or pecans
  • 1 c. coconut


  1. Mix all the dry ingredients together. Make a well in the middle and add all the rest of the cake ingredients. Whip together until smooth.
  2. Pour into a 9 x 13 inch oil-sprayed pan.
  3. Bake at 350 degrees F for 20 – 30 minutes, or until toothpick comes out clean.
  4. While cake is baking, prepare glaze by heating maple syrup and nuts in a small saucepan over medium-high heat for 3 – 4 minutes. Add the coconut.
  5. Remove cake from oven and pour the glaze over the top, spreading carefully until the top is covered. Cool and serve.
Browse Cook(s): Micheff Sisters
Browse Theme(s): Desserts

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.