Tis the season for artery-clogging desserts...so why not bake a cake that contains vitamins, protein, and a year's worth of cholesterol all in one? This one is my family's birthday cake, as in I've made it for both the toddler's birthdays and just fixed one for Dada's birthday. It's very easy to put together once you shred the carrots, which can be done in a food processor if you have one. Screams for cream cheese frosting.

2 c all-purpose flour
2 c sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3 c finely-shredded carrot
4 eggs
1 c vegetable oil

1. Grease and lightly flour two 9" cake pans (or one 13x9 pan). Set aside. Preheat oven to 350.
2. Combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrot, eggs, and oil. Beat with an electric mixer (or by hand, as I did tonight after the young'uns were asleep) until combined. Pour batter into prepared pans.
3. Bake at 350F for 30-35 min until toothpick inserted in center comes out clean. Cool for 1 hour before frosting; store in fridge.

Recipe completely stolen from my BH&G cookbook. Easily tolerates substitution with whole wheat flour -- I used 1-1/3 c all-purpose + 2/3 c whole wheat for the cake I baked tonight.