4 eggs
3/4 c. honey
1 1/2 c. oil
2 tsp. cinnamon
2 c. whole wheat flour
2 tsp. salt
2 tsp. baking soda
4 c. grated carrots

Beat eggs lightly and then add honey and oil. Beat again. Add flour, baking soda, cinnamon, and salt. Mix thoroughly. Fold in carrots. turn into a greased 9 x 13 inch pan. Make at 325 degrees for 40 minutes or until cake springs back when touched. Then turn off the oven but leave the cake in until oven is nearly cool. Remove cake from oven and finish cooling on a wire rack. Make a frosting with 7 tablespoons butter and 8 ounces soft cream cheese blended together well. Slowly drizzle 1/2 cup honey into mixture and mix again. Stir until mixture is a creamy consistency. Add 1 cup chopped nuts and spread over cooled cake.