Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          flour
   1      Teaspoon      baking powder
   1      Teaspoon      baking soda
     1/2  Teaspoon      salt
   2      Teaspoons     ground cinnamon
   1      Can           (8 ounce) unsweetened crushed pineapple -- undrained
   2                    eggs
     3/4  Cup           plus
   2      Tablespoons   sugar
     1/4  Cup           vegetable oil
     3/4  Cup           buttermilk
   2      Teaspoons     vanilla extract
   2      Cups          shredded carrots
                        vegetable cooking spray
   1      Package       (8 ounce) lt. process cream cheese product

Preparation:

Combine first 5 ingredients in a medium bowl, stirring well. Set aside. Drain pineapple, reserving 1 tablespoon plus 2 teaspoonfuls juice. Set pineapple and juice aside. Beat eggs in a large bowl at high speed of an electric mixer 5 minutes or until light and fluffy. Beat in sugar, oil, buttermilk, and vanilla. Gently stir in flour mixture, reserved pineapple, and shredded carrot. Pour batter into a 13x9x2-inch baking pan that has been coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Beat cream cheese and reserved pineapple juice in a small bowl at high speed of an electric mixer until light and fluffy. Spread over cooled cake, and cut into squares.