Pumpkin Carrot Swirl Cake

2 cups all-purpose flour
2 1/4 tsp pumpkin pie spice
2 tsp baking powder
1 tsp baking soda
1/3 cup butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
2 large egg whites
1 can (15 onces ) pure pumpkin pure
1 cup (about 1 large) finely shredded carrot

for the cream cheese topping:
4 onces softened light cream cheese,
1/4 cup granulated sugar
1 tbsp milk

Preheat oven to 350°F. Grease 15x10-inch jelly-roll pan.

Combine flour, pumpkin pie spice, baking powder and baking soda in a small bowl. Beat butter, granulated sugar and brown sugar in a large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot. Beat until well blended. Add flour mixture and mix well. Spread into prepared pan.
In a small mixing bowl combine the cream cheese with the granulated sugar and the milk. Mix well.
Drop teaspoonfuls of the cream cheese topping over batter, swirl mixture with spoon.
Bake about 30-35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely in pan on a wire rack.