Whole Wheat Carrot Cake

• 2 cups whole wheat pastry flour
• 2 tsp baking powder
• 2 tsp ground allspice
• 1 tsp ground ginger
• 1/2 tsp salt
• 1 cup packed light brown sugar
• 1 cup butter, at room temperature
• 6 large eggs, beaten
• Grated zest of 2 oranges
• 1 tsp pure vanilla extract
• 6 small carrots, peeled and coarsely grated (2 cups)
• 1 cup raisins or golden raisins
• 8 oz (225g) cream cheese
• 1 cup confectioner's sugar
• 1/4 cup fresh orange juice
• Two 8 in (20cm) round cake pans

1. Preheat the oven to 350F (175C).
2. Butter two 8in (20cm) round cake pans, and line the bottoms with parchment paper.
3. Whisk the flour, baking powder, allspice, ginger, and salt in a large bowl, then stir in the sugar.
4. Add the butter, eggs, vanilla, and half the zest.
5. Beat with an electric mixer set on high speed about 2 minutes or until the mixture is smooth.
6. Stir in the carrots and raisins.
7. Spread the batter in the pans.
8. Bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
9. Transfer to a wire rack and cool for 10 minutes.
10. Invert, peel off the paper, turn right-side up, and cool completely.
11. Meanwhile, make the frosting.
12. Beat the cream cheese, remaining orange zest, and confectioner's sugar.
13. Add enough orange juice to make a spreadable frosting.
14. Spread 1/2 cup of the frosting over 1 cake layer, top with the other layer, and frost with the remainder.

whole wheat pastry flour, baking powder, ground allspice, ground ginger, salt, brown sugar, butter, eggs, oranges, vanilla, carrots, raisins, cream cheese, sugar, orange juice, cake pans

Taken from www.cookstr.com/recipes/whole-wheat-carrot-cake (may not work)