Carrot Cake

• Butter (for greasing cake pan)
• All purpose flour
• Dry ingredients:
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Wet ingredients:
• 1 cup brown sugar
• 2 large eggs, preferably organic
• 1 cup apple puree, or unsweetened applesauce
• 1 cup shredded carrots
• 1 teaspoon vanilla
• 1 cup canola oil
• 1/2 cup freshly squeezed orange juice or water
• Orange zest (optional)
• Vanilla Yogurt Frosting
• 6 cups powdered sugar
• 1/2 cup plain* or vanilla organic yogurt (we recommend Greek yogurt for thicker consistency)
• 1/4 cup (1/2 stick) unsalted butter, softened to room temperature
• 1/2 teaspoon cinnamon
• Pinch kosher salt (optional)

1. Preheat oven to 350 degrees and grease (with butter) and flour 2 8X8 or 9X9 metal cake pans.
2. Sift all dry ingredients together in large bowl and set aside.
3. In mixing bowl, combine sugar and eggs and mix on high until fluffy. Add additional wet ingredients and blend together until well combined. Add dry mixture; blend for about 2 minutes until smooth.
4. Divide mixture evenly between two cake pans. Tap sides of cake pans to ensure air bubbles are gone. Bake for 30-32 minutes until a toothpick inserted in the cake's center comes out clean. Cool completely on wire rack.
5. Once cooled, frost cake layers with vanilla yogurt frosting, recipe as follows.

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Taken from www.epicurious.com/recipes/member/views/carrot-cake-50055313 (may not work)