Yield: 12 servings
1 cups Oil
1 cups Sugar
1 cups Brown sugar
1 teaspoon Vanilla
4 Eggs
2 cups Flour, whole wheat
1/3 cups Milk, dry
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Baking powder
2 teaspoon Cinnamon
3 cups Carrots; shredded
1 cups Walnuts; chopped


In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice.

Your Carrot Cake is ready. Bon appetit!