1 1/2 cups veg. oil
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup less 2TBL whole wheat flour
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
3 cups (packed) finely shredded raw carrots
One 8 1/2 oz can crushed pineapple, drained
Frosting (recipe follows)
1/2 cup chopped nuts
Frosting:
One 8 oz pkg cream cheese, softened
1/2 stick unsalted butter, softened
2 cups confectioners' sugar
1 1/2 tsp vanilla
1 TBL grated lemon peel
Preheat oven to 350 degrees.
Grease & flour two 9" round cake pans. In a large
bowl, blend together the oil & sugars. Add the eggs 1 at a time, beating
after each addition until blended. In a separate bowl, sift together the
flours, salt, soda, baking powder & cinnamon. Add the flour mixture, 1/3 at
a time to the oil mixture, beating just enough to blend. Fold in the carrots
& pineapple & stir in the nuts. Pour the batter into the prepared pans.
Bake 35-40 minutes or until a toothpick inserted near the center comes out
clean. Cool the cakes in the pans for 10 minutes, then turn out onto a rack
to cool completely. Spread lemon cream cheese frosting over the first cake
layer. Top with the second layer & spread frosting over the top of the cake.
Allow to rest one day for best flavor. Refrigerate up to a week or freeze
without frosting.
For frosting: Cream together the cream cheese & butter until fluffy. Add the
confectioners' sugar & beat until well blended. Beat in the vanilla & lemon
peel.