FROSTED CARROT CAKE

1 1/2 CUPS ALL-PURPOSE FLOUR
2/3 CUP WHOLE WHEAT FLOUR
2 TEASPOONS BAKING SODA
2 TEASPOONS GROUND CINNAMON
1/4 TEASPOON SALT


1 CUP FIRMLY PACKED BROWN SUGAR
3/4 CUP EGG SUBSTITUTE
3/4 CUP NONFAT BUTTERMILK
1 (8-OUNCE) CAN CRUSHED PINEAPPLE, DRAINED
2 CUPS CARROTS, GRATED
1/3 CUP RAISINS
3 TABLESPOONS VEGETABLE OIL
2 TEASPOONS VANILLA EXTRACT


CREAM CHEESE FROSTING


PREHEAT OVEN TO  350.


COMBINE FIRST 5 INGREDIENTS AND SET ASIDE.


COMBINE BROWN SUGAR AND NEXT 8 INGREDIENTS, AND BEAT AT MEDIUM SPEED WITH AN ELECTRIC MIXER UNTIL WELL BLENDED.  POUR BATTER INTO 2-9-INCH ROUND PANS COATED WITH COOKING SPRAY.


BAKE FOR 30 TO 35 MINUTES OR UNTIL  A WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN.  COOL CAKE COMPLETELY IN PAN ON A WIRE RACK.


SPREAD SOME FROSTING ON ONE ROUND AND STACK WITH SECOND.  COVER EVENLY OVER ENTIRE CAKE.


MAKES ONE DOUBLE LAYERED 9-INCH ROUND CAKE.