Soy Carrot Cake

Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan or square baking dish.

Combine raisins and walnuts in a small bowl and set aside for later incorporation.

Whisk together whole-wheat pastry flour, unbleached white flour, baking powder, baking soda, cinnamon, salt, allspice, and nutmeg in a large bowl until evenly distributed.

In another bowl, whisk together maple syrup, canola oil, soymilk, vanilla extract, and cider vinegar until fully combined and emulsified.

Add the wet ingredients to the dry ingredients and fold together gently with a spatula until just combined; do not overmix.

Fold in the finely grated carrots, raisins, and walnuts until evenly distributed throughout the batter.

Pour the batter into the prepared baking dish, smoothing the top with a spatula.

Bake at 350°F for 35 minutes, until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.