1 c. cooking oil
1 c. granulated sugar
1 c. packed light brown sugar
1 tsp. vanilla
4 eggs
2 c. whole wheat flour
1/3 c. non-fat dry cream
1 tsp. baking soda
1 tsp. baking powder
3 c. finely shredded carrots
1 c. chopped walnuts
1 tsp. cinnamon

In a large mixer bowl blend oil, granulated and brown sugar on low speed of electric mixer until smooth. Add vanilla; beat in eggs one at a time. In another bowl stir together flour, dry cream, baking soda, baking powder (1 teaspoon of salt optional) and cinnamon. Add to egg mixture until well blended. By hand stir in carrots and nuts.

Pour batter into a greased and lightly floured 10-inch tube pan or a 12-cup fluted tube pan. Bake at 350 degrees for 50-60 minutes until the cake tests done. Cool in pan, then invert on serving plate. Optional to sprinkle powdered sugar on top.