Carrot Cake

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 cup apple butter
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 large eggs
• 2 large egg whites
• 3 cups shredded carrot
• Cooking spray

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt); make a well in center of mixture. Combine apple butter and next 4 ingredients (apple butter through egg whites) in a large bowl; stir well with a whisk. Add apple butter mixture to flour mixture, stirring just until moist. Fold in carrot.
3. Pour batter into 2 (8-inch) round cake pans coated with cooking spray. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
4. Place 1 cake layer on a plate; spread with 2/3 cup frosting, and top with remaining cake layer. Spread the remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

flour, granulated sugar, brown sugar, baking soda, ground cinnamon, salt, apple butter, vegetable oil, vanilla, eggs, egg whites, shredded carrot, cooking spray

Taken from www.myrecipes.com/recipe/carrot-cake-2 (may not work)