carrot cake

Serves: 8

Ingredients:
1 ½ cups whole wheat flour
⅔ cup flaxseeds (ground)
2 teaspoons baking powder
1 teaspoon cinnamon powder
½ teaspoon baking soda
¼ teaspoon salt
3 cups finely shredded carrot (about 6 medium carrots)
4 eggs, lightly beaten
1 cup brown sugar
½ cup canola oil
fluffy cream cheese frosting
1 cup softened reduced-fat cream cheese
½ teaspoon vanilla
¼ cup powdered sugar
1 tablespoon low fat milk

Method:
preheat oven to 180°c and grease two round cake pans; line the bottom of the pans with waxed paper or parchment paper.
in a large bowl, stir together flour, flax seed meal, baking powder, cinnamon, baking soda and salt; set aside.
in another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar and oil.
add egg mixture all at once to flour mixture. stir until combined. divide batter evenly among prepared pans, spreading evenly.
bake for 20-30 minutes and remove allowing to cool.
for the cream cheese frosting: beat all the ingredients with an electric beater until smooth and fluffy. spread evenly between two cake rounds. serve immediately.