Carrot Cake

I guess this is about as healthy as cake gets right? It also happens to be one of my husband's favorite cakes (the other one is Fillmore Orange Cake) and I make it for him almost every year. I made it recently for my brother's birthday too.





1 c white flour
1 c whole wheat flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 c finely shredded carrots (I run mine through the food processor)
1 c vegetable oil
4 eggs

Combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, oil, and eggs. Beat well. Pour into two greased and floured cake pans (9 in.). Bake @ 350 degrees for 30-35 min. or until center bakes up and center comes out clean (use a toothpick or cake tester). Cool for 15 min. and then invert onto wire racks to cool completely.

I make mine ahead of time and then wrap them with cling wrap and foil and freeze till ready to frost.

Variation~ this recipe comes out great using 2 cups white flour instead of 1 cup white flour and 1 cup whole wheat flour.

Cream cheese frosting...coming tomorrow.