2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
4 c. carrot pieces
4 eggs
1 c. raisins
1 tbsp. lemon juice
2 tbsp. honey
1 1/2 c. chopped walnuts
1 tsp. vanilla
1 1/2 tbsp. grated orange rind
1/2 c. crushed pineapple
1/2 c. grated coconut
1 c. oil

In a large bowl, sift dry ingredients. In a blender put carrots, oil and eggs. Cover and process at Grind 3 or 4 cycles or until finely grated. Add this and rest of ingredients to dry mixture. Save 1/2 cup of chopped nuts for top of icing. Mix well by hand. Pour into a greased and lightly floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until done.

ICING:

1 (8 oz.) cream cheese
1/4 c. butter
1 c. powdered sugar
1 tsp. vanilla
1/2 c. chopped nuts

Soften cream cheese and butter. Add sugar and vanilla. Beat until smooth. Spread on a cooled cake. Top with nuts.