|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||2 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Packed light brown sugar||1 Cup (16 tbs)|
|Nonfat plain yogurt/Vanilla yogurt||1 Cup (16 tbs)|
|Canola oil||1⁄4 Cup (4 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Drained canned crushed pineapple||1 Cup (16 tbs)|
|Currants||2⁄3 Cup (10.67 tbs)|
|Reduced-fat cream cheese||8 Ounce (1 Package, At Room Temperature)|
|Confectioners sugar||16 Ounce (1 Box)|
To make the cake: Preheat the oven to 325°F.
Coat a 13" X 9" baking dish with no-stick spray.
In a medium bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
In a large bowl, combine the eggs and egg whites.
Using an electric mixer, beat on medium speed until foamy.
Add the brown sugar.
Beat for 3 minutes.
Add the yogurt and oil.
Beat until creamy.
On low speed, beat the flour mixture into the egg mixture until combined.
Fold in the carrots, pineapple, and currants.
Spoon into the prepared baking dish and bake for 40 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool completely in the pan on a wire rack.
To make the frosting: In a large bowl, combine the cream cheese, confectioners' sugar, and vanilla.
Stir until smooth.
Spread over the cooled cake.