Carob Bran Cake
|Raisins||1⁄2 Cup (8 tbs)|
|Hot water||2⁄3 Cup (10.67 tbs)|
|Finely grated carrots||1 Cup (16 tbs)|
|Carob||3 Tablespoon, sifted|
|Soy flour||1⁄4 Cup (4 tbs), sifted|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Lemon||1 , rind grated|
|Bran||1⁄3 Cup (5.33 tbs)|
Preheat oven to 350°F.
Combine raisins and hot water in a bowl.
Add grated carrot, egg yolks, sifted carob, sifted soy flour, whole wheat flour, cinnamon, salt and lemon rind.
Finally add the bran, stirring to blend together.
Beat egg whites stiff and fold into mixture.
Turn into oiled 9-inch pie pan, or if using a large bread pan, line it first with oiled brown paper.
Bake in preheated oven for 35 to 40 minutes.
Remove from oven.
If bread pan was used, remove cake from pan and after approximately 10 minutes, strip off paper.
Cake can remain in pie plate until serving time.