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

Combine first 7 ingredients in a bowl; stir well and set aside. Combine sugar and oil; stir well. Add eggs, one at a time, beating well with a wire whip after each addition. Stir in carrots and next 4 ingredients. Add flour mixture; stir well. Spoon batter into 13 x 9 x 2 inch baking pan coated with cooking spray; bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread cream cheese frosting over top of cake.

CREAM CHEESE FROSTING:

1/2 c. sugar
2 tbsp. water
Egg white
8 oz. pkg. Neufchatel cheese, softened
1/2 tsp. grated orange rind
1/2 tsp. vanilla extract