Whole Wheat Carrot Cake - cooking recipe

Ingredients

1 c. cooking oil
1 c. white sugar
1 c. brown sugar, packed
1 tsp. vanilla
4 eggs
2 c. whole wheat flour (may use 1/2 regular flour)
1/3 c. dry milk powder
1 tsp. baking soda
1 tsp. baking powder
2 tsp. cinnamon
3 c. finely shredded carrots or 1 junior jar baby food
1 c. chopped walnuts
1 tsp. salt

Preparation

In a large bowl, blend oil and sugars until mixed well.
Add vanilla; beat in eggs, one at a time, beating well after each addition. In another bowl, stir together flour, milk powder, soda, baking powder, salt and cinnamon.
Add to egg mixture until well blended.
By hand, stir in carrots and walnuts.
Pour batter into a greased and floured (lightly) ring microwave pan.
Microwave on Roast 4 minutes or until done.
Bake in convection oven 20 minutes at 325\u00b0.
Bake in regular oven at 350\u00b0 for 50 to 60 minutes.
If baking in regular oven be sure to use proper pan.
Try this recipe as cupcakes, muffins or quick bread.
Frost with powdered sugar or cream cheese frosting or just plain.