3 cups finely shredded whole carrots (do not use pre-shredded carrots)
1 cup chopped walnuts
Powdered sugar for dusting
Instructions
Heat oven to 350 degrees F. Grease and flour a 12-inch Bundt pan or 10-inch tube pan; set aside.
In large bowl of electric mixer blend oil, granulated sugar, and brown sugar on low speed until mixed. Add vanilla. Beat in eggs one at a time, beating well after each addition.
In another bowl stir together flour, milk powder, baking soda, baking powder, salt, and cinnamon. Add to egg mixture and mix until well blended. By hand, stir in carrots and walnuts. Pour into prepared pan and bake for 35 to 40 minutes or until cake tests done. (start checking at 35 minutes).
Cool in pan 20-25 minutes then invert onto serving plate. Sprinkle with powdered sugar.
Cake can be served the same day but gets even better the next day and will last, covered, for at least 4 days.
Recipe by The Culinary Cellar at https://theculinarycellar.com/whole-wheat-carrot-cake/