Preheat oven to 350. Grease 2 8 x 4 pans.

In a bowl, mix oil and eggs together. Once combined, add in brown sugar and white sugar. Mix well. Lastly, add in buttermilk and vanilla extract. Set aside.

In a separate bowl, sift together 2 cups of all purpose flour, baking soda, salt, and all spices. Make a well in the center.

Slowly incorporate the wet ingredients into the dry. Mix until just combined.

Toss raisins with 2 Tbsp of flour (so they won't sink to the bottom of the bread batter) and add them, the carrots, pineapple, and yogurt to the batter. Mix until combined. Set aside.

Mix cream cheese, egg, sugar, vanilla extract, and flour together (the flour keeps the cream cheese from spreading too much).

Pour 3/4 of the bread batter into the pan. Top with cream cheese layer, spreading it as evenly as possible without pushing it into the bread batter.

Pour the remaining batter on top of the cheesecake. Spread the batter carefully over the cheesecake, trying not to disturb the cheesecake layer too much.

Bake for 40-45 minutes or until a cake tester comes out almost clean (the cheesecake layer will never yield a perfectly clean cake tester, but you'll know it's done when the cake tester comes out practically clean with just a little white on it it).

Allow to cool, and eat! (I prefer the bread cold because I like my cheesecake cold; it takes about an hour in the fridge for it to be perfectly cool).