Honey-carrot cake with mascarpone cream
Sweet sauces
1¼ cups all-purpose flour ½ cup whole wheat pastry flour 1½ teaspoons baking powder ¾ teaspoon pumpkin pie spice ½ teaspoon salt ¼ teaspoon baking soda 3 eggs 2 cups finely shredded carrots (about 4 medium) ⅔ cup honey ¼ cup canola oil ¼ cup buttermilk or sour fat-free milk Mascarpone Cream: ½ cup mascarpone cheese, softened 1 tablespoon honey 1 tablespoons whipping cream
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