Whole Wheat Carrot Cake

• 1 1/2 c. whole wheat flour
• 2/3 c. flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1/4 tsp. ground ginger
• 2 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 3/4 c. sugar
• 1 1/4 c. brown sugar, firmly packed
• 3/4 c. vegetable oil
• 1 c. buttermilk
• 2 tsp. vanilla
• 4 eggs
• 1 (8 oz.) can crushed pineapple, drained
• 1 lb. carrots, scraped and grated
• 1 c. flaked coconut
• 1 c. chopped walnuts
• Cream Cheese Frosting

1. In a
2. medium
3. bowl, combine first 7 ingredients and set aside. In
4. a
5. large mixing bowl, combine sugars, oil, buttermilk, vanilla
6. and
7. eggs;
8. stir until all ingredients are well blended. Add
9. flour
10. mixture, pineapple, carrots, coconut and walnuts, stirring
11. just until blended.
12. Preheat oven to 350u0b0. Lightly grease
13. 3 (8-inch) round cake pans.
14. Cut rounds of wax paper to fit
15. pans
16. and line bottoms of pans with it.
17. Grease and flour wax paper.
18. Pour batter evenly into pans.
19. Bake for 30 minutes
20. or until a toothpick inserted in center comes out clean.
21. Cool
22. in pans for 10 minutes; loosen cake layers from sides of
23. pans
24. with a
25. sharp knife.
26. Invert onto wire racks. Peel off
27. wax
28. paper
29. and let
30. cool completely.
31. Spread Cream Cheese Frosting
32. between layers,
33. on
34. top
35. and sides of cake. Cover and refrigerate overnight before you cut.

whole wheat flour, flour, baking soda, salt, ground ginger, cinnamon, ground nutmeg, sugar, brown sugar, vegetable oil, buttermilk, vanilla, eggs, pineapple, carrots, flaked coconut, walnuts, cream cheese frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769201 (may not work)