Whole Meal Carrot Cake

I couldn't get the original recipe to turn out at first, but with many tries I have come up with my own version. This tastes good with or without the Cream Cheese Frosting.



Whole Meal Carrot Cake

• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup melted butter
• 1 teaspoon vanilla
• 4 eggs
• 2 1/2 cups whole meal flour
• 1 cup flour
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 3 cups finely shredded carrots
• 1 cup chopped walnuts

Heat oven to 350 degrees. Grease and line 9" round pan. Stir sugars, oil, vanilla and eggs in a large bowl until blended, about 30 seconds. Beat 1 minute. Stir in flours, baking soda, baking powder, salt, allspice and cinnamon until blended. Stir in carrots and walnuts. Pour into pan. Bake 45-50 minutes 'til wooden pick inserted in the center comes out clean. Cool 10 minutes, remove from pan and cool completely before frosting the cake.
Cream Cheese Frosting

• 1 package (3 oz) cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon milk

Mix cream cheese, milk and vanilla. Gradually stir in powdered sugar until smooth and spreading consistency. Stir in additional milk, 1/2 teaspoon at a time, if necessary.
Decorate with marzipan shaped into carrots, with pistachio nuts as carrot stems.