Carrot Ring

Carrot Ring
2 cups grated peeled carrots
1 cup AP flour
1 cup whole wheat flour
1 teaspoon baking soda
¾ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon all spice
½ cup light brown sugar
½ cup white sugar
2 sticks butter, room temp
4 eggs
juice and zest of 1 orange
Butter and flour Bundt pan.
Preheat oven to 325˚F

Pulse the carrots in a food processor fitted with the blade attachment until ground finely set aside.
Sift together the flours, baking soda, salt, cinnamon and all spice.  Using a hand mixer or stand mixer fitted with the whisk attachment, cream the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating after each addition.  Fold in the dry ingredients.  Stir in carrots, lemon juice and peel.
Bake in a 325˚F oven until a tester inserted into the center comes out clean, about 35-45 minutes.  Cool in the pan on a rack 15 minutes.  Unmold and serve with warm buttered peas in the center of the cake.