Carrot Cake

3 cups 750 ml   Carrot, grated
0.5 cup 125 ml   Brown Sugar
1 cup 250 ml   Honey
0.25 cup 60 ml   Vegetable Oil
2.25 cup 560 ml   Flour
2 tsp 10 ml   Baking Powder
0.5 tsp 2 ml   Baking Soda
1 tsp 5 ml   Cinnamon
0.5 tsp 2 ml   Nutmeg
1 cup 250 ml   Chopped Nuts (hazelnuts, pecans or walnuts)
1 cup 250 ml   Raisins
4   Eggs
2 tbsp 30 ml   Butter
1.5 cup 375 ml   Icing Sugar
1 tsp 5 ml   Vanilla
0.5 cup 125 g   Cream Cheese
1. Sift the flour, sugar, spices, baking powder and soda together in a large mixing bowl. Wash and peel the carrots and grate enough to make 3 cups (around 4-5 carrots, depending on size). Vigourously stir honey, vegetable oil, eggs, carrot, chopped nuts (for the nuts, one could use a combination of a couple nuts, or solely one variety), and the raisins together in a large bowl with a wooden spoon.

2. Gently combine the wet and the dry ingredients and stir until a stiff but smooth batter has formed. Grease a 9 X 13 flat cake pan, or for a slightly fancier layered cake, two 8 inch round cake pans. Pour the batter into the desired cake pan(s), and bake in a preheated 325*F oven for 45-50 minutes.

3. While the cake is baking make the cream cheese frosting. With egg beaters blend together the cream cheese, butter, icing sugar and vanilla until a stiff delectable icing has formed.

4. Once the carrot cake has been removed from the oven and is cooled, generously frost that baby. Wonderful.