Makes one 9 inch layer cake

Ingredients

• 3 cups Sifted cake flour

• 1 cup Sifted whole wheat flour

• 2 tsp Baking powder

• 2 tsp Baking soda

• 2 tsp Ground cinnamon

• 1/2 tsp Salt

• 1/2 tsp powdered ginger

• 2 cups Turbinado sugar

• 1 cup Firmly packed brown sugar

• 2 cups Vegetable oil

• 5 Eggs (lightly beaten)

• 3 cups Carrots (grated)

• 1 cup Thompson raisins (finely chopped)

• 2 8oz. packages Cream chese, room temperature (for icing)

• 2 1/2 cups Confectioner’s sugar (for icing)

• 1 tbsp Molasses (for icing)

• 12 tbsp Unsalted butter (for icing)

• 1 tsp Vanilla Extract (for icing)

Directions

To make the cake:

Preheat the oven to 350°. Butter and flour two 9×2 inch round cake pounds, making sure to tap out the excess flour. Shred the carrots to measure two cups. Sift together the flours, baking powder, baking soda, salt, cinnamon and ginger into a large bowl, set aside. In another large bowl mix together the eggs, butter, sugar and oil, then stir in carrots and raisins. With the mixer running add the flour mixer 1 cup at a time until all ingredients are combined. Divide the batter between the two cake pans and place in the center of the oven to bake until a toothpick entered in the center comes out clean (about 30-40 minutes). Remove from the oven and place the pans on racks. Once the cakes have cooled for a few minutes, run a knife around the edge of the pan and invert the cakes onto the racks to cool entirely. While the cakes are cooling, begin your frosting.

To make the frosting:

In a medium bowl, mix together the cream cheese, butter, molasses and vanilla. Beat on a high speed until the mixture becomes fluffy then add the confectioner’s sugar one cup at a time until completely mixed and the frosting is smooth. Cover with plastic wrap and place in the refrigerator until five minutes before you are ready to frost the cake, then remove it and let the frosting warm to room temperature. Once the cake layers have completely cooled, frost and serve or chill until you are ready to serve.