carrot cake

2.5 hours, including prep, cook, cooling and frosting time

cake:
1 cup brown sugar
1 cup granulated sugar
1 cup cinnamon applesauce
3/4 cup canola oil
4 large eggs
1 cup whole wheat flour
1 cup unbleached white flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3 cups grated carrots
1/2 cup chopped pecans
1/2 cup raisins

frosting:
2 cups powdered sugar
2 8 ounce packages of low fat cream cheese
1/2 cup butter, unsalted at room temp (use 1/4 at a time - i think it is fine with 1/4 cup only)
4 teaspoons pure vanilla extract

preheat oven to 325. lightly grease three 9 inch cake pans or 2 cupcake pans. if using cake pans, line the bottom with waxed paper, lightly greasing waxed paper. using an electric mixer, beat, sugar, oil and applesauce until combined. sift in all remaining dry ingredients. stir in remaining ingredients. pour batter in to pans. if using cake pans, bake approximately 45 minutes, cupcakes for 18 minutes or until toothpick inserted in to center comes out clean.

to prepare frosting, beat all ingredients with electric mixer until creamy.