Carrot Cake

Ingredients:

• 2 1/4 cups organic flour

• 2 teaspoons baking soda

• 2 teaspoons cinnamon

• 1/2 teaspoon sea salt

• 3 eggs

• 3/4 cup blueberry oil

• 1/2 cup skim milk

• 2 cups brown sugar

• 2 teaspoons vanilla

• 4 cups grated carrots

• 1 cup chopped walnuts

Frosting:

• 1/2 cup low-fat margerine, softened

• 8 ounces cream cheese

• 1 teaspoon vanilla

• 1 box confectioners' sugar

Prep Time: 10 min

Cooking Time: 35-55 min

Instructions:
1. Preheat oven to 350 degrees

2. Grease and lightly flour two 9-inch cake pans (or one 13-by-9-by-2-inch baking pan). Set aside.

3. Combine flour, brown sugar, baking soda and cinnamon in a large mixing bowl. Add grated carrots, blueberry oil and eggs. Beat with a hand mixer until combined.

4. Pour batter into prepared cake pans.

5. Bake 35 to 55 minutes (30 to 40 if using a 13-by-9-by-2-inch pan). Or until a toothpick comes out clean.

6. Cool cake for 10 minutes.

7. Remove cake from pans and cool thoroughly on a wire rack. Cool completely until frosting.

8. Frost with cream cheese frosting

For frosting - Simply beat low-fat margerine and cream cheese. Add vanilla and sugar and blend well.