Ingredients

• 1 cup cake flour
• 1 cup whole wheat flour
• 1 cup packed brown sugar
• 1.5 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.67 cups buttermilk
• 0.33 cups vegetable oil
• 3 eggs , separated, divided
• 0.5 cups white sugar
• 1.5 cups grated carrots

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
2. 2 Stir together flours, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Add buttermilk and oil and mix until well combined. Mix in egg yolks until incorporated.
3. 3 Beat egg whites in a separate bowl until frothy. Gradually beat in white sugar, then continue to beat until stiff.
4. 4 Fold egg whites into batter, then fold in carrots. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool before serving.

Nutrition per serving