3/4 c. white flour
3/4 c. whole wheat flour
3/4 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 c. salad oil
2 eggs
1 c. finely shredded carrots
8 oz. can crushed pineapple with juice
1 tsp. vanilla
1/2 c. raisins (opt.)

Sift dry ingredients together into a large bowl. Add remaining ingredients. Mix until moistened. Beat 2 minutes. Pour into greased and lightly floured 9"x9"x2" pan. Bake at 350 degrees for 35 minutes. Cool for at least 10 minutes before removing from pan (or leave in pan). Frost with cream cheese frosting. A delicious (somewhat healthy) cake which even children love.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
3 tbsp. butter
Pinch salt
1 tsp. vanilla
2 c. confectioners' sugar

Combine cream cheese, butter, salt and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add small amount of milk to make of spreading consistency.

Frosts 9" square cake or bundt pan cake. Colors well with food coloring, when and if desired. Frosting to go with Carrot-Pineapple Cake.