3 cups grated carrots
1 1/2 cups melted butter (or sunflower oil)
4 eggs
1 tsp vanilla
1 cup honey
1/2 cup Date Sugar®
3 cups whole wheat flour
2 tsp baking soda
1 tsp baking powder
2 tsp nutmeg
1 tsp sea salt
1 tbsp cinnamon
1 tsp ground cloves
1/2 tsp mace
3/4 tsp powdered ginger
1 cup raisins, soaked, and ground in blender
1 cup flaked coconut (optional)
1 can drained pineapple chunks (optional)

Frosting:
1 (8 oz.) package cream cheese
1/3 cup butter
1/3 cup honey
1 tsp vanilla

Sift together the flour, baking powder and soda, salt and spices. In second bowl beat together eggs, butter, vanilla, honey and Date Sugar®. Mix in dry ingredients. Stir in raisins and carrots and, if desired, optional items. Pour into a large 9 x 13 pan or two smaller pans. Bake 45 to 55 minutes at 350º. The cake is done when toothpick inserted in the middle comes out clean. Cool and Frost. Serves 16.