Whole Wheat Carrot Cake - cooking recipe

Ingredients

1 1/2 c. whole wheat flour
2/3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground ginger
2 tsp. cinnamon
1/2 tsp. ground nutmeg
3/4 c. sugar
1 1/4 c. brown sugar, firmly packed
3/4 c. vegetable oil
1 c. buttermilk
2 tsp. vanilla
4 eggs
1 (8 oz.) can crushed pineapple, drained
1 lb. carrots, scraped and grated
1 c. flaked coconut
1 c. chopped walnuts
Cream Cheese Frosting

Preparation

In a
medium
bowl, combine first 7 ingredients and set aside. In
a
large mixing bowl, combine sugars, oil, buttermilk, vanilla
and
eggs;
stir until all ingredients are well blended. Add
flour
mixture, pineapple, carrots, coconut and walnuts, stirring
just until blended.
Preheat oven to 350\u00b0. Lightly grease
3 (8-inch) round cake pans.
Cut rounds of wax paper to fit
pans
and line bottoms of pans with it.
Grease and flour wax paper.
Pour batter evenly into pans.
Bake for 30 minutes
or until a toothpick inserted in center comes out clean.
Cool
in pans for 10 minutes; loosen cake layers from sides of
pans
with a
sharp knife.
Invert onto wire racks. Peel off
wax
paper
and let
cool completely.
Spread Cream Cheese Frosting
between layers,
on
top
and sides of cake. Cover and refrigerate overnight before you cut.