Combine first 5 ingredients in a bowl; stir well, and set aside. Combine sugar and next 6 ingredients in a large bowl; beat well with a wire whisk. Stir in carrot, raisins, pineapple, and 1-1/2 teaspoons vanilla. Add flour mixture; stir well. Spoon batter into a 9-inch square baking pan coated with cooking spray; bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Combine cream cheese and remaining 1/2 teaspoon vanilla in a bowl; beat at medium speed of an electric mixer until well blended. Add powdered sugar, and beat until smooth. Spread over top of cake. Sprinkle with shredded carrot, if desired. Yield: 12 servings (serving size: 1 3x2-1/2-inch piece). Nutritional Value: Calories 240 (24% from fat), protein 4.3g, Fat 6.5g (Sat mono 1.6g, Poly 2.4g), Carb 41.8g, Fiber 1.5g, Chol, iron 1.6mg, Sodium 261mg, calcium 12mg PC 129