Carrot Cake with Cream Cheese Frosting

4 cups grated carrots
3/4 cup brown sugar
1 cup golden raisins
3 eggs
1 cup white sugar
1/3 cup vegetable oil
1/2 cup unsweetened applesauce
2 tsp. vanilla extract
3/4 cup ( 14 oz can ) crushed pineapple in juice, drained very well
1 3/4 cups all-purpose flour
1/2 cup whole wheat flour
1 1/4 tsp. baking soda
3/4 tsp. salt
4 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 tsp. ginger
1 tsp. dried orange peel
1/2 cup chopped walnuts or pecans

In medium mixing bowl, combine grated carrots and brown sugar. Set aside for 30 minutes. Plump raisins in 1/2 cup orange juice; drain. Add to the carrots. Preheat oven to 350 degrees. Grease and flour 2 9" cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, applesauce, and vanilla. Stir in the pineapple (squeeze out any remaining juice first). Combine the flours, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and orange peel. Add half the flour mixture to the egg mixture in the bowl and stir; add half the carrot mixture and stir; add the remaining flour mixture and stir; add the remaining carrot mixture and the nuts. Stir until blended. Pour into prepared pans. Bake for 35-40 minutes, until cake tests done in the center. Cool for 10 minutes before removing from the pan; then cool on wire racks. When completely cool, fill and frost with cream cheese frosting. Store in refrigerator.

Cream Cheese Frosting

1/4 lb. butter, softened
8-oz cream cheese
1 lb. sifted confectioners sugar
1 tsp. vanilla

Beat together the cream cheese and butter; add vanilla; then beat in sugar a little at a time, until thick and creamy.