1 c. granulated sugar
1 c. packed brown sugar
1 c. vegetable oil
1 tsp. vanilla
4 eggs
1 1/2 c. whole-wheat flour
1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
3 c. finely shredded carrots
1 c. chopped walnuts

Heat oven to 350 degrees. Grease and flour rectangular 13x9x2 inch pan.

Stir sugars, oil, vanilla and eggs in large bowl until blended, about 30 seconds; beat 1 minute. Stir in flours, baking soda, baking powder, salt, allspice and cinnamon until blended. Stir in carrots and walnuts. Pour into pan. Bake until wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool 10 minutes; remove from pan. Cool completely. Add 50 candles. Serves 15.