Preparation / Directions:
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.