Preheat the oven to 375 degrees. Spray a 9-inch tube or bundt pan with nonstick cooking spray.

In a shallow microwavable dish, spread the walnuts in a single layer and microwave on high, stirring every 30 seconds, until lightly toasted and fragrant, about 2 minutes. Set aside.

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt. Add the oil, buttermilk, eggs, and vanilla; beat until smooth. Stir in the reserved nuts, the carrots, and the pineapple. Spread evenly in the prepared pan and bake, until a toothpick inserted into the center comes out clean, about 35 - 40 minutes. Cool completely before frosting.

To make the frosting, in a medium bowl, stir together the powdered sugar and neufchatel cheese until smooth. Gently stir in the yogurt cheese, just until blended (do not stir excessively; the frosting will thin). Spread on the cake and refrigerate until chilled, at least 2 hours.

This recipe yields 12 servings. Serving size: 1 piece.

Exchanges Per Serving: 2 Carbohydrate, 1 1/2 Fat.

Nutrition Facts: Calories 218; Calories from Fat 74; Fat 8g; Saturated Fat 1g; Cholesterol 39mg; Sodium 283mg; Dietary Fiber 1g; Sugars 20g; Protein 4g.