2 ½ cups (315g) Cascade Milling Organic Whole Wheat Flour

½ cup (100g) light brown sugar

½ cup (100g) granulated sugar

½ cup (115g) whole milk

4 eggs (172g), large

1 cup (235g) vegetable oil

1 tsp (6g) salt

1 ¼ tsp (6g) baking powder

1 ¼ tsp (6g) baking soda

¾ tsp (2g) ground cinnamon

½ tsp (1g) ground cloves

¼ tsp (1g) ground nutmeg

1 tbsp. (8.5g) vanilla extract

3 cups (340g) peeled and grated carrots

For the Frosting:

½ cup (113g) unsalted butter, softened

6 oz. (170g) cream cheese, softened

1 teaspoon vanilla extract

4 cups (500g) powdered sugar

1. Preheat the oven to 350F and line two 8-inch pans with parchment paper and nonstick spray.

2. In a large mixing bowl, whisk together the sugars and vegetable oil. Add in the eggs, one at a time, until well combined.

3. Add in the vanilla extract and milk and mix until well combined.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, clove, nutmeg, and salt.

5. Slowly mix the dry ingredients into the wet mixture until just combined and no dry patches remain. Fold in the grated carrots.

6. Divide the cake batter evenly into the prepared cake pans and bake for 40 minutes or until a toothpick inserted comes out mostly clean.

7. Let the cakes cool for at least 10 minutes before loosening the cake edges and inverting them onto cooling racks. Set aside.

8. For the frosting, begin by beating the softened butter and cream cheese in a large bowl until light and fluffy. Mix in the vanilla extract.

9. Incrementally beat in the powdered sugar to the mixture until smooth. Mix in a tablespoon of milk if the frosting is too thick.

10. Once the cake layers are completely cool, assemble and frost the carrot cake.

11. Serve and enjoy.