1/2 c. carrots, grated
1 1/4 c. dates, chopped
1 1/3 c. water
1 c. raisins
1/4 c. butter
1 tsp. ground cinnamon
1 tsp. cloves
1 tsp. nutmeg
2 c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. nuts, chopped

Place carrots, dates, water, raisins, butter and spices in a pan. Bring slowly to a boil and simmer for 5 minutes; cool. Meanwhile, stir together dry ingredients and add with nuts to the first mixture. Stir until blended. Pour into well greased and floured 9 inch ring mold. Bake at 375 degrees for 45 to 50 minutes. To fill a large Bundt pan, make a double recipe.

ORANGE COCONUT FROSTING:

1 tbsp. arrow root or cornstarch
1 (6 oz.) orange juice concentrate, thawed
1 c. unsweetened, shredded coconut

Stir arrowroot into concentrate. Heat until thickened, stirring constantly. Remove from heat and stir until slightly cooled. Spoon over cake and add coconut.