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 carrot (about 1 lb.)
1/2 c. raisins
2/3 c. nonfat buttermilk
1 (8 oz.) can crushed pineapple in juice, drained
2 tsp. vanilla extract
Vegetable cooking spray
Cream Cheese Frosting

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 whisk after each addition. Stir in carrot and next 4 ingredients. Add flour mixture, stir well. Spoon batter into a 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. Spread Cream Cheese Frosting over top of cake. Yield: 18 servings (about 208 calories per 3 x 2 inch piece).

CREAM CHEESE FROSTING:

1/2 c. sugar
2 tbsp. water
1 egg white
1 (8 oz.) pkg. cream cheese, softened
1/2 tsp. grated orange rind
1/2 tsp. vanilla extract

Combine sugar and water in a small saucepan; stir well. Bring to a boil; cover and cook over medium heat 3 minutes. Remove from heat and set aside. Beat egg white (at room temperature) at high speed of an electric mixer until soft peaks form; continue to beat while slowly adding hot syrup mixture in a thin stream to egg whites. Beat until mixture is thick and glossy (about 4 minutes).

Combine cheese, orange rind and vanilla in a large bowl; beat at high speed of electric mixer until light and fluffy (about 5 minutes). Add 1/3 of egg white mixture; beat at low speed just until blended. Fold in remaining egg white mixture. Spread on cake. (About 36 calories per tablespoon.)