3 ½ grated carrots
1 c. coarsely chopped walnuts
1 c. brown sugar
1 c. vegetable oil
4 Eggs
1 tsp. Vanilla
2 c. Whole Wheat Flour
1 ½ tsp. Baking Powder
1 ½ tsp. Baking Soda
1 tsp. Cinnamon
1 tsp. Salt
¾ tsp. Nutmeg
¼ tsp. Allspice
1/8 tsp. Mace

Mix carrots with nuts and set aside.In a large bowl mix sugar, eggs, oil and vanilla. Beat well and set aside.Measure remaining dry ingredients in a large bowl. Stir with a fork till well mixed.Gradually beat into the egg mixture. Then add carrots. Mix well. Turn into a greased Bundt Pan. Bake at 350F for 55 – 60 minutes till cake bounces back lightly when touched in the centre.Remove from oven and place on a rack to cool for 10 minutes before removing from the pan. Cool before icing.

Icing

8 oz. Cream cheese¼ cup butter1 cup icing sugar Blend cream cheese and butter slowly.  Add sugar.  Blend until smooth.

Hint.  For extra moisture, add 1/2 cup apple sauce to shredded carrots.  Or, peal and core a fresh apple, grate it and add to carrot mixture.