Carrot Cake
Contributed by Nola Silver

Nola Silver of Seattle, WA won our mill baking contest with this simple, yet superb cake recipe.
Ingredients 1/2 cup Brown Sugar  1/2 cup White Sugar  1/2 cup Canola Oil  2 Eggs  1/2 tsp. Salt  1 tsp. Cinnamon  1 cup Whole Wheat Pastry Flour  1 cup Carrot, grated  1/4 cup Walnuts, chopped  3/4 tsp. Baking Soda  1 tsp. Baking Powder  8 oz. Pineapple, crushed and drained
Directions
Mix together sugars, oil, eggs, salt and cinnamon. Add in the rest of the ingredients. Pour into a greased 9-inch round pan and bake at 350°F until toothpick comes out clean (about 40 minutes). While you are waiting for the cake to cool; mix together this simple icing: 3 Tbsp. soft Margarine 3 Tbsp. softened Cream Cheese 1/2 tsp. Vanilla and enough Powdered Sugar to make it just that right consistency. Makes 12 servings. NUTRITIONAL INFORMATION (Without frosting) Each piece of cake contains Calories 210, Calories fron Fat 100, Total Fat 11g, Saturated Fat 1g, Cholesterol 0mg, Sodium 220mg, Total Carbohydrates 27g, Dietary Fiber 2g, Sugars 20g, Protein 2g.