Pre-heat oven to 350º. Grease 8x8 pan.
In small bowl combine the flour, pumpkin spice, baking powder & baking soda.
In larger bowl beat sugar, brown sugar and margarine until crumbly. Add oil, pumpkin and carrots.
Beat until well blended. Add flour mixture and mix until well blended. Spread onto greased pan.
Mix together cream cheese, sugar and almond milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl mixture with a butter knife.
Bake for 40-45 minutes or until cake tester (inserted in center) comes out clean. Cool in pan completely on wire rack before cutting into squares.