Whole wheat carrot cake-YUM

I make this cake atleast once a month because it is my husband's favorite.  It calls for half of the flour to be whole wheat, so it really is a whole wheat cake.  It also cuts calories by using applesauce.  I do not add nuts or raisins--not a fan of either in my cake.  I actually did a FB status update about it and have had requests for the recipe, so by popular demand, here it is:

Ingredients:
-1 1/2 sticks unsalted butter, softened
-1/2 cup canola oil
-1/3 cup unsweetened applesauce
-1 1/2 cups sugar
-1 cup unbleached white flour
-1 cup whole wheat flour
-2 tsp baking soda
-2 tsp ground cinnamon
-1/4 tsp salt
-4 large eggs
-1 tsp pure vanilla extract
-3 cups grated carrots
-cream cheese frosting (recipe below)

• Preheat oven to 350.
• Spray two round cake pans with nonstick spray (or 9x13)
• Using an electric mixer, gently cream butter with canola oil.  Add the applesauce and the sugar, beating until well combined.
• In a medium bowl combine both flours with the baking soda, cinnamon, and salt.  Add the dry ingredients, alternating with the eggs, beating well after each addition.  Add the vanilla extract.  Add the carrots and beat on medium speed until well incorporated, about two minutes.  (Fold in 1 cup nuts or raisins if desired.)
• Pour batter into pans, bake for about 35-40 minutes or until done when tested with a toothpick.
• Remove from oven and let cool before icing.

Cream cheese frosting:
-2 8-ounce packes cream cheese, softened
-1 cup powdered sugar
-1/4 cup milk
-1 TB vanilla extract

Blend softened cream cheese with remaining ingredients.  Makes 2 cups frosting.

ENJOY!