1 Tbsp. baking soda
1/2 cup warm water
3 cups finely shredded carrots
1 cup plain yogurt
1 1/2 cups brown sugar
1 cup unsweetened apple sauce
1/2 cup vegetable oil
2 lg. eggs
1 Tbsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves (opt)
1 tsp. salt
2 cups raisins or craisins
2 cups whole wheat flour
2 cups unbleached flour
Preheat oven to 325 degrees. Grease two 8” or 9” cake pans.
In a small bowl, combine baking soda and warm water. Set mixture aside.
In a large bowl, beat the eggs then add everything but the flours. Mix well. Add flours and mix well.
Add baking soda mixture and blend.
Pour into greased cake pans. Place the pans in the hot oven and bake for 1 hour or until a tester inserted into the center comes out clean. Leave the cake in the pans on a rack for 10-15 minutes then turn cakes out onto cooling rack to cool completely before icing the cake.
2- 8 oz. pkgs. cream cheese (room temp)
1 1/2 sticks butter (room temp)
2 tsp. vanilla
4 cups sifted confectioners sugar
With hand or stand mixer, cream cream cheese until smooth. Add butter and blend until smooth.
Add vanilla and mix well.
Add confectioners sugar and mix until incorporated.
Spread between layers and on top and sides.
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