Skinny Carrot Cake

I made 12 muffins out of this recipe on Sunday and last night there were none left!!

Skinny Carrot Cake
makes 16 good-sized slices /24 cupcakes/12 muffins

1 ½ cups flour
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/4 tsp. all-spice
2 Tbsp. vegetable oil
2 large eggs
1 1/2 tsp. vanilla
2 cups grated carrots (I process mine in the food processor to make them less chunky)
Cream Cheese Frosting
1 tub low fat soft cheese
1 cup icing sugar
1 tsp. vanilla extract
Chopped pecans

Preheat oven to 350F/180C.
In a large bowl, mix together the flours, sugars, baking soda, salt and spices. Stir well with a whisk. In a medium bowl, combine the oil, eggs and vanilla. Stir well. Add grated carrots and stir well. Combine the wet ingredients with the dry ingredients.
Spoon batter in a greased 8"x3" round cake pan. Bake for 35-40 minutes for one large cake or less time if cup cakes and muffins. It is ready when it is firm to the touch in the centre and the sides start to pull away from the pan. Cool cake completely before turning out of the pan.

To make the frosting:
Beat together the cream cheese, powdered sugar and vanilla. Ice cake when cool and top with pecans.