Preheat oven to 325 degrees. In a medium-sized bowl, mix dry ingredients - flour, sugar, baking soda and cinnamon. Blend well. Stir in pineapple and juice, milk, egg whites or substitute and vanilla extract. Lastly, fold in the carrots and raisins. Cover the inside of a 9x13-inch baking pan with cooking spray. Evenly spread the batter and bake for 35 minutes, or until a wooden toothpick inserted in the center comes out clean (its always best to go with the toothpick test, by the way). Remove from oven and let cool. Frosting: Take a medium mixing bowl and blend the cream cheese, Neufchâtel, vanilla and lemon extract. Beat until smooth with an electric mixer. Stir in the confectioners sugar, then beat until mixture is smooth. Spread over cooled cake. Makes 16 servings - refrigerate the leftovers (if there are any!). The only fat youll find here is in the frosting, and even that is a reduced fat recipe. The pineapple is what keeps the cake moist and sweet. Since this is a combination of two different recipes, there isnt an exact calorie count, but each serving clocks in at less than 300 calories and somewhere around 5 grams of fat.