Whole Wheat Carrot Cake

4 eggs
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
1 t vanilla
1 1/2 cup whole wheat flour
1/2 cup flour
1 cup chopped walnuts
1 t baking soda
1 t baking powder
1 t salt
1 t cinnamon
1 t all spice
3 cups finely shredded carrots.
Heat oven to 350. Grease and flour 9x13 pan. Beat eggs, sugars, oil, and vanilla. Stir in flours, baking soda, baking powder, salt, cinnamon, and all spice. Mix in carrots and walnuts. Pour into pan. Bake until light brown and top springs back when touched lightly in center, 50-55 minutes. Cool; frost with cream cheese frosting. Frosting: Beat together 3 oz. cream cheese, 1 t vanilla, dash salt, and 2 1/2 cups powdered sugar.

Coleman Recipe Book 2006,
Submitted by Nana