Carrot Cake

2 1/3 cups bread flour (you can use all-purp or cake flour if you like your cakes lighter and more fluffy)
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 heaping teaspoons cinnamon
1 teaspoon ground ginger
1 cup orange juice
1/2 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup maple syrup (use the real stuff)
1 1/2 cups trail mix (I like one that is mostly nuts, seeds, raisins, and coconut. I wouldn't use anything savory or with chocolate. If it has large pieces of dried fruit, be sure to chop them.)
3 cups shredded carrots

Preheat oven to 350 degrees. Lightly oil a bundt pan or two 8 in round cake pans. In a medium mixing bowl blend together flour, baking powder, baking soda, salt, cinnamon, and ginger. In a large mixing bowl, mix together orange juice, canola oil, sugar, vanilla extract, and maple syrup. Slowly add your dry ingredients into your wet in batches, making sure to blend well. Fold in your trail mix and shredded carrots. Pour batter into pan and bake 40-45 minutes. Let cool completely before removing from pan. Top with powdered sugar or vegan cream cheese frosting.