Whole Wheat Pecan Carrot Cake W/ Cream Cheese Icing

• 34 cup canola oil
• 1 cup egg white
• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 2 cups sugar
• 1 12 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups carrots, finely grated (raw)
• 12 cup pecans, chopped
• 2 tablespoons flax seed meal
• 1 (8 ounce) package cream cheese
• 14 cup light margarine
• 1 teaspoon vanilla
• 2 cups powdered sugar
• 3 pecan halves

1. Preheat oven to 300F.
2. Cream together sugar & oil until fluffy.
3. Add eggs & beat well.
4. Sift together flour, baking powder, soda, salt, cinnamon, & flax seed meal.
5. Add to creamed mixture.
6. Fold in grated carrots & pecans.
7. Pour into 8" or 9" cake pans & bake 1 hour.
8. Mix together all icing ingredients and set aside.
9. When cake is cooled, frost with icing, garnish by placing pecan halves in center of cake top in "Y" pattern.

canola oil, egg white, whole wheat flour, baking powder, sugar, baking soda, salt, ground cinnamon, carrots, pecans, flax seed, cream cheese, light margarine, vanilla, powdered sugar, pecan halves

Taken from www.food.com/recipe/whole-wheat-pecan-carrot-cake-w-cream-cheese-icing-218935 (may not work)