Let them eat Carrot-orange Cake

What are you gonna do with extra ginger cream cheese icing chillin' in your fridge? You put it on cake! So I make cake today:

Carrot-orange Cake

DRY
1c whole wheat flour
1c all-purpose flour
2t baking soda
1t baking powder
2t ground cinnamon
2t ground ginger
1/2t ground nutmeg
1/2t ground allspice
1/2t salt

WET
1/2c applesauce
1/2c melted butter
1/2c vegetable oil
1c brown sugar
4 eggs
1/3c orange juice
1T orange zest

GOODIES
3c grated carrots
1c chopped walnuts
1 1/2c golden raisins

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1. Preheat your oven to 325°F. And butter two 9" layer cake pans (the round ones, 1.5" deep).

2. Sift everything in the DRY list into a medium-sized bowl and set aside. In a large bowl - this will be the one that everything ends up in - mix all the WET ingredients; and then add the GOODIES! Finally, fold the DRY ingredients in to the large bowl as gently as possible, and you've constructed a kickass batter.

3. Pour half of the batter into the first cake pan and the rest into the second. Toss them both into oven - as centrally as possible - and bake for 40 minutes (do a toothpick test); afterwards, let the cakes cool completely.

4. Once cool, flip the first cake onto an, um, pretty plate, then top it with a layer of that delicious ginger cream cheese icing. Yeah, you know what to do next: drop the second layer of cake on top of that. And finish it all by covering the top and sides of the cake with the rest of the icing.

It's pretty much the best cake I've ever made (and like all the other recipes I've posted directly on the blog, it's original). Eat it now! And if you like it, let me know..