Ingredients: 2 tsp baking powder,2 tsp baking soda,¾ cup packed brown sugar,¾ cup packed brown sugar,¼ cup butter, softened,1 cup Crisco Vegetable or Canola Oil,3 cups finely grated carrots (approx. 1 lb/454g),2 tsp cinnamon,4 eggs,1 cup granulated sugar,4 cups icing sugar,1 cup regular or low fat cream cheese, softened,1 tsp salt,1 tsp vanilla extract,2 cups whole wheat white flour
Instructions:
- Preheat oven to 350F (180C) and grease two 9 (23cm) cake pans. Beat oil and sugars together in a large bowl until combined.
- Add eggs, one at a time, beating well after each addition. Next, combine flour, cinnamon, baking soda, baking powder and salt in a separate large bowl.
- Add flour mixture to egg mixture.
- Mix, just until combined. Fold in carrots. Divide batter evenly in prepared pans.
- Bake in preheated oven 25 to 30 minutes or until a toothpick inserted in centre of cake comes out clean. Cool in pans on wire cooling rack for 20 minutes.
- Remove from pans and cool completely on wire cooling rack.For icing, cream butter and cream cheese in a medium bowl.
- Add icing sugar, one cup at a time. Beat well after each addition.
- Add vanilla. Continue beating until fluffy.
- Add 1 tbsp milk at a time to thin out icing if necessary.
- Place one cake on serving dish.
- Spread with icing. Top with remaining cake layer.
- Spread top with remaining icing.
