1 1/2 c. oil
1 c. brown sugar
1 c. sugar
4 eggs
1 c. flour
1 c. whole wheat flour
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
3 c. shredded raw carrots
1/2 c. walnuts
1 (8 1/2 oz.) can crushed pineapple
3/4 c. raisins

FROSTING:

8 oz. cream cheese
1/4 c. butter
2 c. confectioners' sugar
1 1/2 tsp. vanilla
1 tbsp. lemon rind

Mix oil, sugars and eggs. Mix all dry ingredients and add to egg mixture. Add carrots, nuts, pineapple and raisins. Pour batter into 2 greased 9-inch round cake pans. Bake at 350 degrees for 35 to 40 minutes.

Mix icing until smooth. Frost 2 layers when cool.