1
Prehead oven to 350 degrees. Coat a 9x13 baking dish or 18 muffin cups with cooking spray.
2
shred carrots (use a food processor to shred or shred by hand.)
3
in a large bowl, mix well with a wire whisk-(brown sugar, canola oil and eggs)
4
mix vanilla extract, pineapple (including the juice), milk and raisins. Add to brown sugar mixture and stir.
5
Mix flours, baking soda, cinnamon, pumpkin pie spice and salt. Adding a little at a time to pineapple mixture and mix well, stir in carrots.
6
pour batter into pan. Bake 35 to 37 minutes (20-25 minutes for muffins) or until a toothpick inserted in center comes out clean.
Frosting:
8 oz cream cheese
1 tsp. vanilla
1/2 cup powdered sugar
1/2 cup walnut pieces
Allow the cream cheese to soften on the counter while cake is baking. When cake comes out of oven, mix ingredients together in a medium bowl. Once cake has cooled, frost it