Carrot Cake

• Preheat Oven to 350 degrees.
• In a mixing bowl, add  Flour, Baking Soda, Baking Powder, Cinnamon Powder, and Nutmeg Powder. Mix well.
• Add Yogurt, Brown Sugar, Sugar, and Vanilla. Mix until sugar dissolves.
• Add Flaxseed Mixture and mix with melted margarine.
• Add Carrots, Walnuts. Mix well.
• Lightly grease the bottoms and sides of 2, 9 inch cake pans, and dust with flour or line with paper. A 9×13 inch rectangle pan can also be used.
• Evenly divide the batter into the 2 cake pans and smooth the top.
• Bake for 30 minutes at 350F/180C.
• Remove from oven and allow the cakes to cool in the pan for 5 minutes.
• Flip them out onto waxed or parchment paper and allow them to cool completely before frosting. If you do not wish to frost the cake, you can enjoy it immediately.
• Beat margarine, cream Cheese and vanilla until smooth. Add Sugar and beat until smooth.
• Place one cake (face down) on a platter.
• Lightly frost only the top of the cake.
• Place second cake (face down) over the first cake and frost top and sides if you wish.
• Sprinkle a few chopped walnut pieces over the top to garnish.
• Tastes best at room temperature or warmed for few seconds in the microwave.

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