2 c. sugar
1 c. vegetable oil
4 eggs
1 c. all-purpose flour
1 c. whole wheat flour
1 1/2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
3 c. carrots, grated
1 1/4 c. almonds, slivered
1 (8 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
2 tsp. vanilla
2 c. confectioners sugar

Mix first 3 ingredients. Mix next 6 ingredients; stir into sugar mixture. Mix in carrots and almonds. Grease and flour 2 (8 or 9-inch) round cake pans. Turn batter into pans. Bake at 350 degrees for 30-35 minutes. Cool on wire racks.

Beat cream cheese with butter until soft and creamy. Beat in remaining ingredients. Spread cake layer with frosting. Stack second layer on top and spread remaining frosting on top and sides of cake. Yield: 12-15 servings.