Carrot or Pumpkin Spice Cake with Cream Cheese Frosting

Carrot or Pumpkin Spice Cake

1/2 cup (1 stick) of Unsalted Butter
1/2 cup white sugar
1/4 cup packed brown sugar
2 eggs
3 cups shredded carrot (or 1-15 ounce can of Pumpkin puree)
1/3 cup Buttermilk or yogurt
1/2 teaspoon Pure Vanilla extract (optional) 
3/4 cup of flour White flour
3/4 cup of Whole Wheat flour (I really love Bob's Red Mill Pastry WW flour)
1 teaspoon baking powder
1/2 teaspoon baking soda 
1/4 teaspoon salt
1/4 teaspoon ground Cardamom
1/4 teaspoon Cloves

1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger

You could add nuts and/or raisins if that's your thing

Preheat oven to 350.  Melt the butter in the microwave. Stir in Sugar, salt, and spices. Beat in Eggs, mix in Buttermilk and Carrots. I simply add the flour on top, mixing in the baking powder and soda into the flour prior to combining with the wet ingredients beneath. Pour into a greased glass baking dish.

Bake at 350 for 40 minutes, 25-30 if cupcakes. Remember, spice cake is always better the next day.

Cream Cheese Frosting:

1/4 cup butter
8 ounce package of cream cheese
1/2 teaspoon Pure Vanilla extract
1 cup powdered sugar

Soften butter in microwave, add cream cheese. Beat till combined, add vanilla and sugar, beat till smooth.  Keep leftovers refrigerated.