Whole Wheat Carrot Cake

• 1 c. cooking oil
• 1 c. granulated sugar
• 1 c. packed brown sugar
• 1 tsp. vanilla
• 4 eggs
• 2 c. whole wheat flour
• 1/2 c. nonfat dry milk powder
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 2 tsp. cinnamon
• 3 c. shredded carrots
• 1 c. chopped walnuts
• powdered sugar

1. Blend the cooking oil, granulated sugar and brown sugar until mixed.
2. Add vanilla; beat in eggs, one at a time.
3. Stir together the flour, milk powder, baking soda, baking powder, salt and cinnamon.
4. Add to egg mixture until well blended.
5. By hand, stir in carrots and walnuts.
6. Bake at 350u0b0 for 50 to 60 minutes in a 10-inch tube pan or 12-cup fluted tube pan.
7. Invert on plate, sprinkle powdered sugar on top.

cooking oil, sugar, brown sugar, vanilla, eggs, whole wheat flour, nonfat dry milk powder, baking soda, baking powder, salt, cinnamon, carrots, walnuts, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=814513 (may not work)