Carrot Cake

Ingredients for the cake:

two and one third cups of all purpose flour
2 teaspoons of baking powder
One and half teaspoons ground cinnamon
half teaspoon of ground nutmet
pinch of salt
3 large carrots grated - approximately 2 cups
1 cup granulated sugar
half cup brown sugar
4 ounces of softened butter - I used olive oil spread
3 large eggs
1 teaspoon of vinalla extract
half a cup of low fat buttermilk
one third a cup of crushed walnuts (optional)

Ingredients for the frosting:

6 ounces of whipped cream cheese
1 ounce of marscapone
2 table spoons of olive oil spread (or butter)
half teaspoon vanilla extract
pinch of salt
3 cups of powdered sugar
toasted pecans to decorate

Preheat the oven to 350 degrees.

Sift flour into large bowl
add baking powder, cinnamon, nutmeg and salt
stir with a whisk.

In another bowl, beat the sugar and butter till blended
add eggs one at a time and beat well.
add teaspoon of vanilla and stir well.
add grated carrots and nuts (if using)
Add half the flour and mix
add the buttermilk and mix
add the rest of the flour and mix till blended

use olive oil spray to oil cake pan. I use a muffin pan
place mixture in pan
cook for 30 minutes

Cool on a wire tray

Prepare the frosting :

Soften cream cheese and butter
mix all the ingredients with the exception of the powdered sugar
beat  with a mixer until fluffy
Add the powdered sugar and beat until combined.

Spread on cake and decorate with halved pecan nuts.