Carrot Cake

2 cups grated carrots
1 1/2 cups raisins
2 cups water
1 1/2 tsp. cinnamon
1 1/2 tsp. allspice
1/2 tsp. cloves
1 cup sugar
1/2 tsp. salt
3 cups unbleached or whole-wheat pastry flour
1 1/2 tsp. baking soda
1 cup soy milk
Tofu cream frosting

• Preheat the oven to 350°F.
• Simmer the grated carrots, raisins, water, and spices in a saucepan for 10 minutes. Stir in the sugar and salt and simmer for 2 more minutes. Cool completely.
• In a large bowl, stir the flour and soda together. Add the cooled carrot mixture, along with the soy milk, and stir just to mix.
• Spray a 9-inch-by-9-inch pan with nonstick spray and spread the batter in it.
• Bake for 1 hour. A toothpick inserted into the center should come out clean.
• Serve plain or frost with Tofu Cream Frosting when completely cooled.

Makes 9 servings