Whole Wheat Carrot Cake

MaMa says Whole Wheat Carrot Cake can't get much easier than this!  It's not the prettiest, as MaMa made it in a 9x13, but it sure tasted yummy.  I really like it, because MaMa let me have a piece of it for breakfast this morning.  Ooops, I wasn't supposed to tell you that...she told me it would be our little secret that I got to have cake for breakfast.  Oh, well.  Now you know, just don't tell anyone, OK? 

Quick and Easy Whole Wheat Carrot Cake

Ingredients for Whole Wheat Carrot Cake:

4 eggs
1 1/2 c vegetable oil
2 tsp vanilla
1 1/2 c sugar
1/2 c brown sugar, packed
2 c Joseph's Grainery Soft White Whole Wheat Pastry Flour
1 c Joseph's Grainery Hard Red Whole Wheat Bread Flour
2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 Tbs cinnamon
1/2 tsp nutmeg
2 1/2 c finely grated carrots (we used our food processor, then chopped them up a little more by hand)
1 c walnuts, chopped
1 - 20 oz can of crushed pineapple, drained

Ingredients for Cream Cheese Frosting:

6 Tbs unsalted butter, at room temperature
1 - 8 oz pkg cream cheese, at room temperature
1 tsp vanilla
4 c powdered sugar
2 Tbs milk (add more if needed to achieve desired consistency)

Directions:  Preheat your oven to 350 degrees.  Spray a 9x13 pan with cooking spray.  In your mixer, beat the eggs, then add the oil, vanilla and sprinkle in the sugars.  Gradually add the flours, baking soda, baking powder, salt and spices.  Mix until the batter is smooth.  Then by hand, stir in the carrots, nuts and pineapple. Pour the batter into the pan.  Bake for about 45 minutes or until a tooth pick inserted into the middle comes out clean.

For the cream cheese frosting, in a medium bowl beat together the butter, cream cheese and vanilla, gradually add in the powdered sugar and milk until the frosting is smooth.  Wait for the cake to cool and then spread over the cake.