1 1/2 c. whole wheat flour
2/3 c. plain flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1 c. sugar
1 c. brown sugar
1 c. buttermilk
3/4 c. oil
4 eggs
1 1/2 tsp. vanilla
1 lb. carrots, grated
8 oz. crushed pineapple
1 c. chopped walnuts
1 c. flaked coconut
1/2 c. raisins

Combine first 7 ingredients in a medium bowl; set aside. Combine sugars, buttermilk, oil, eggs, and vanilla in a large bowl. Stir until all ingredients are well blended. Add flour mixture, carrots, pineapple, walnuts, coconut, and raisins, stirring just until well blended. Grease three 8-inch round cake pans.

Line bottom of pans with waxed paper; grease and flour waxed paper. Pour batter into pans and bake at 350 degrees for 30 minutes or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pan and frost with Cream Cheese Frosting.

CREAM CHEESE FROSTING:

1/2 c. butter, soft
1 (8 oz.) pkg. cream cheese, softened
1 (16 oz.) pkg. powdered sugar
2 tsp. grated orange rind
1 tsp. vanilla extract

Combine butter and cream cheese in a large mixing bowl; beat until light and fluffy. Add sugar, orange rind, and vanilla. Mix well. Yield: enough frosting for 1 (3 layer) cake.