Carrot Cake With Cream Cheese Icing

• 1 34 cups all-purpose flour
• 23 cup whole wheat flour
• 2 teaspoons baking soda
• 18 teaspoon salt
• 1 teaspoon cinnamon
• 34 teaspoon allspice
• 14 teaspoon nutmeg
• 34 cup firmly packed brown sugar
• 3 tablespoons vegetable oil
• 2 eggs
• 3 cups coarsely shredded carrots (about 1 pound)
• 12 cup raisins
• 23 cup fat-free buttermilk
• 2 teaspoons vanilla extract
• 8 ounces crushed pineapple, drained (1 can)
• vegetable oil cooking spray
• 2 teaspoons light butter (do not soften)
• 6 ounces neufchatel cheese (do not soften)
• 3 34 cups sifted powdered sugar
• 34 teaspoon vanilla extract

1. Preheat oven to 350.
2. Combine first 7 ingredients in a medium bowl.
3. Stir well.
4. Combine sugar and oil in a large bowl; stir well.
5. Add eggs, one at a time.
6. beating well with wire whisk after each addition.
7. Stir in carrots, raisin, buttermilk, vanilla, and pineapple.
8. Add flour mixture and stir well.
9. Spoon batter into 13x9x2 inch pan coated with cooking spray.
10. Bake for 30 minutes or until a wooden pick inserted in center comes out clean.
11. Cool completely in pan on wire rack.
12. Prepare Icing: Beat butter and cheese at high speed of an electric mixer until fluffy.
13. Gradually add sugar; beat at low speed until well blended.
14. Add vanilla and beat well.
15. After cake is complete cool, spread icing.

flour, whole wheat flour, baking soda, salt, cinnamon, allspice, nutmeg, brown sugar, vegetable oil, eggs, carrots, raisins, buttermilk, vanilla, pineapple, vegetable oil cooking spray, light butter, cheese, powdered sugar, vanilla

Taken from www.food.com/recipe/carrot-cake-with-cream-cheese-icing-464617 (may not work)