1 1/2 c. whole wheat flour
2/3 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1 c. sugar
1 c. firmly packed brown sugar
1 c. buttermilk
3/4 c. vegetable oil
4 eggs
1 1/2 tsp. vanilla extract
1 lb. bag carrots, peeled and grated
8 oz. can crushed pineapple, drained
1 c. chopped walnuts
1 c. flaked coconut
1/2 cup raisins

Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, vegetable oil, eggs and vanilla extract in large bowl; stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts, coconut and raisins, stirring just until well blended. Grease 3 (8 inch) round cake pans. Line bottoms with waxed paper. Grease and flour waxed paper. Pour batter into cake pans.

Bake at 350°F for 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; loosen cake layers from edges of pans with sharp knife, and invert onto wire racks. Peel off waxed paper and cool completely.

Cream Cheese Frosting:

1/2 cup butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract
12 marzipan carrots

Combine butter and cream cheese in large mixing bowl and beat until light and fluffy. Add sugar, orange rind and vanilla, mixing well. Spread cream cheese frosting between layers and on top and sides of cake. Garnish with marzipan carrots. Cover and refrigerate overnight before cutting.

The local candy shop will make marzipan carrots or make them with commercial marzipan from the supermarket.