Serves: 10
Total Calories: 418

3/4 cup canola oil
1 cup honey
3/4 cup unsweetened applesauce
1 1/2 cups oat or enriched rice milk
1 1/2 teaspoons vanilla extract
3 cups oat flour
3 cups barley flour
3 teaspoons double acting baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 cups grated carrots tightly packed
1 cup raisins

Preheat oven to 350 degrees. In large mixing bowl, com - bine canola oil, honey, applesauce, rice milk, and vanilla extract. Mix. Combine flour, baking powder, salt, and cinnamon. Add to mixing bowl, and mix well. Add carrots and raisins. Spoon cake batter into a greased and lightly floured 10-inch bundt pan. Bake in middle of oven about 1 hour and 15 minutes. Cake is done when you can insert a skewer into the thickest part of cake and it comes out clean. Remove from oven, let cool in pan about 5 minutes, and then turn out onto a wire rack to cool.

Nutritional Facts:

Serves: 10
Total Calories: 418
Calories from Fat: 158

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Orange Layer Cake
Chocolate Layer Cakes with Agave-Sweetened Chocolate Frosting
Carrot Bundt Cake
Frostings
Agave-Sweetened Chocolate Frosting
Vanilla Frosting
Easy Vanilla Frosting
Orange Frosting
Easy Orange Frosting