Carrot Cake

1 cup oil
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 cups flour, whole wheat
1/3 cup dry milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons cinnamon
3 cups carrots; shredded
1 cup walnuts; chopped
|In large bowl, blend oil and sugars on low until well mixed. Add vanilla.
Beat in eggs, one at a time, blending well after each addition. Stir
together dry ingredients and add to egg mixture until well blended. Stir
in walnuts and carrots by hand. Pour batter into well greased and floured
10″ tube pan or fluted pan. Bake at 350F for 50-60 minutes. Cool in pan,
then top with powdered sugar or frosting of your choice.