Ingredients:

Cake:

• 2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon iodized salt
• 1 1/2 teaspoons ground cinnamon
• 1 1/4 cup vegetable oil
• 1 cup Augason Farms White Granulated Sugar
• 1 cup brown sugar, lightly packed
• 1 teaspoon vanilla extract
• 1 1/4 cup Augason Farms Dried Whole Egg Powder, prepared (or 4 eggs) 
• 3 cups Augason Farms Dehydrated Carrots, rehydrated 
• 1 cup chopped pecans, optional
• 1/2 cup raisins, optional

Frosting:

• 8-ounces cream cheese, softened
• 1/4 cup Augason Farms Butter, prepared 
• 2 to 3 teaspoons Augason Farms Morning Moo’s® Low Fat Milk Alternative, prepared 
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions:

Preheat the oven to 350°F.

Cake: 

In a medium bowl, mix flour, baking soda, salt and cinnamon, set aside. In a separate bowl, combine oil, sugar, brown sugar and vanilla. Slowly add eggs until blended. Slowly incorporate dry ingredients with the cake batter, mix until smooth. Stir in carrots, nuts and raisins. Pour into two, greased 9-inch round cake pans. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Frosting:

Combine ingredients, mix until smooth and creamy. Frost tops of both cooled cake rounds, stack one on top of the other. Sprinkle cake with nuts and raisins if desired. Makes 1, 2-layer cake.