Healthier Carrot Cake

My dad has issues with sweets, so he's always pushing me to add less sugar to cakes and stop using white flour. This recipe, adjusted from a Basic Baking cookbook, always hits the spot and disappears so quickly that the only photo I have of it is the tiny piece that remained after my family of 6 had their way with it. I usually use two 9-inch layer cake pans for this and cut a parchment circle for the bottom to prevent it from sticking (I've only had that problem with this recipe once, but I'm determined to avoid it). Note: if you decide to use a 9x9 pan or something, adjust the baking time accordingly. Just keep watch and test when it looks firm. Once the cake is cool, add some light cream cheese frosting to finish it off!