butter and flour for pan
1 1/2 c. all purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened crushed pineapple, drained
Cream Cheese Frosting; optional

Preheat oven to 350 degrees. Grease and flour 9 x 5 x 3 inch loaf pan. In a bowl mix oil, sugar, eggs, beat then add pineapple juice and vanilla. In another bowl toss flours, baking powder, soda, cinnamon, ginger, and salt. Stir pineapple juice mixture into dry ingredients until smooth. Stir in carrots, raisins, and pineapple. Scrape into prepared pan.

Bake for 35-40 minutes until a pick inserted in the center comes out clean. Cool in the pan on a rack for 1 hour, upside down. Unmold cake and ice with cream cheese frosting. Cut into 1/2 inch slices to serve. Serves 18.

CREAM CHEESE FROSTING:

8 oz. light cream cheese, room temperature
5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest

In a bowl whisk all ingredients together until smooth. Yields about 1 1/4 cups.