1½ cups shredded carrots
1 cup firmly packed brown sugar
¾ cup all-purpose flour
¾ cup whole wheat flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
2 eggs
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup raisins
1 8-ounce can crushed pineapple, drained
½ cup chopped walnuts

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable.

In a large mixing bowl, combine carrots, sugar, flours, baking soda, baking powder, salt, and cinnamon.  Stir in eggs, oil, and vanilla; beat until well combined.  Fold in raisins and pineapple.  Spread the batter evenly in prepared baking pan.  Sprinkle the top with walnuts.

Bake for 30 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Cut into bars.

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