1/3 c. flour
2/3 c. whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. allspice
1/4 tsp. ground nutmeg
1/8 tsp. salt
2 tsp. vanilla
Vegetable cooking spray
3/4 c. firmly packed brown sugar
3 tbsp. vegetable oil
2 eggs
3 c. coarsely shredded carrot (about 1 lb.)
1/2 c. raisins
2/3 c. non-fat buttermilk
1 (8 oz.) can crushed pineapple, drained

Combine first 7 ingredients; stir well and set aside. Combine sugar and oil; stir well. Add eggs one at a time, beating well after each addition. Stir in carrot and next 4 ingredients. Add flour mixture; stir well. Spoon batter into a 13 x 9 x 2 inch baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until wooden pick in center comes out clean. Cool completely in pan on wire rack. Spread Cream Cheese Frosting over top of cake. 18 servings about 208 calories per 3 x 2 inch piece.