Combine the whole wheat flour, baking soda, baking powder, and cinnamon. Beat together the oil, sugar, and whole eggs until smooth. Add the dry ingredients to the egg mixture and blend well. Stir in the pineapple, carrots, and raisins. Whip the egg whites to a medium peak and fold into the carrot batter. Lay parchment, cut to fit, in a 10-inch cake pan. Grease the pan with the oil spray and dust with the all-purpose flour. Pour the batter into the pan and bake in a 350 degrees F preheated oven until the cake springs back when lightly pressed, about 40 minutes. Cool the cake in the pan for 10 minutes before unmolding onto a rack to cool completely. To prepare the frosting, combine the frosting ingredients in a food processor, blender, or mixer and mix until smooth. Evenly spread the frosting on the cake after it has completely cooled. | 
