Vegetarian Carrot Cake

Vegetarian Carrot Cake

Ingredients:
lemon juice, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
orange juice, raw
sugars, brown
vanilla extract
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
spices, cloves, ground
salt, table
carrots, raw
nuts, walnuts, english

Directions:
Preheat oven to 350 degrees F (175 degrees C).
Butter an 8 inch springform pan.
In a small bowl, add lemon juice to milk.
Stir together and let stand 5 minutes.
Sift flour, baking powder, cinnamon, cloves and salt together and set aside.
In a large bowl, cream oil, orange zest and brown sugar.
Add sour milk and vanilla.
Add flour mixture and beat until smooth.
Stir in the grated carrots and chopped nuts.
Pour the batter into an 8 inch springform or other deep 8 inch pan.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Allow to cool.