HEALTHY CARROT CAKE

Steps:

• Preheat oven to 350.
• Coat a 9X13 pan with spray and dust lightly with flour.
• Tap out the excess flour.
• Whisk the flours with the baking soda, cinnamon, nutmeg and salt.
• Set aside.
• Beat the egg, egg whites, brown sugar and oil with an electric mixer until smooth.
• Add the carrots and beat for 1 minute.
• Add the buttermilk, pineapple and raisins and beat again.
• Add the flour mixture and beat until well mixed.
• Scrape the batter into the pan and bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• Cool the cake in the pan set on a wire rack.
• Frost, if desired, when completely cool.
• Store the cake in the pan in the refrigerator.
• To make the frosting, beat cream cheese, sugar and vanilla with an elecric mixer set at medium-high speed until smooth.
• Reduce the speed to medium-low and add the milk, a tsp.
• at a time until the frosting is at spreading consistency.
• Spread the frosting on the cooled, uncut cake.