Carrot Cake

For the best flavor, make this cake then let it sit for a day before serving—delicious!

CAKE 2 cups all-purpose flour

1 3/4 cups whole-wheat flour

2 tsp. salt

4 tsp. baking soda

4 tsp. baking powder

4 tsp. ground cinnamon

3 cups corn oil

2 cups packed brown sugar

2 cups granulated sugar

8 eggs

6 cups finely shredded carrots

2 cans (8 oz. each) crushed pineapple, well drained

LEMON CREAM CHEESE FROSTING

4 pkgs. (8 oz. each) cream cheese, at room temperature

2 cups butter (1 lb.), at room temperature

1/3 cup freshly squeezed lemon juice

2 Tbs. vanilla extract

1/2 tsp. salt

4 cups confectioners’ sugar, from 2 (16 oz.) pkgs., sifted

2 Tbs. grated lemon zest

2 cups chopped walnuts

l Cake: Preheat oven to 350°F. Butter and lightly flour 3 (9") round cake pans. Sift together flours, salt, baking soda, baking powder and cinnamon.

l In large bowl, on medium-low speed, beat oil and sugars until blended. Beat in eggs, one at a time, until blended. On low, gradually beat in flour mixture until just blended. With spatula, fold in carrots, then pineapple. Divide batter among pans. Bake 40-55 minutes or until toothpick inserted into centers comes out barely moist or almost clean. Cool on racks 10 minutes. Transfer from pans to racks: cool completely.

l Frosting: In large bowl, on medium-low speed, beat cream cheese until smooth; add butter and beat until combined and creamy. Beat in lemon juice, vanilla and salt. On low, gradually beat in confectioners’ sugar until well combined, taking care not to beat frosting too much. Stir in zest. If necessary, refrigerate frosting if too soft to spread. Place 1 cake layer on serving plate; spread with 1 cup frosting. Top with second cake layer; spread with 1 cup frosting, then top with remaining cake layer. Spread top and side with remaining frosting. Press walnuts around side of cake. Store in refrigerator.

Servings: 24. Cals.: 902. Protein: 9 g. Fat: 65 g. (23 g. saturated). Trans fat: 1 g. Chol.: 141 mg. Carbs.: 78 g. Sodium: 796 mg. Fiber: 3 g. Sugar: 59 g. Kitchen time: 1 hour. Total time: 6 hours.