EASTER CARROT CAKE
1 1/2 cups all-purpose flour
2/3 cup whole-wheat flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 cup sugar
1 cup firmly packed brown sugar
1 cup buttermilk
3/4 cup vegetable oil
4 eggs
2 tsp. vanilla
1 (1 lb.) bag carrots, peeled and grated
1 (8 oz.) can crushed pineapple, drained
1 cup chopped walnuts
1 cup flaked coconut
1/2 cup raisins
Preheat oven to Bake at 350°F. Grease 3 (8 inch) round cake pans. Line bottoms with circles of parchmen paper.
Combine first 6 ingredients in a mixing bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla in a large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended. Pour batter into cake pans.
Bake for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire racks. Peel off waxed paper and cool completely. Frost and decorate as desired.
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