My Carrot Cake

• 1 14 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 12 teaspoon ground cloves
• 12 teaspoon ground ginger
• 2 eggs
• 12 cup orange blossom honey
• 34 cup oil
• 1 12-2 cups coarsely grated carrots, packed down
• 12 teaspoon grated tangerines or 12 teaspoon orange rind
• 14 cup tangerines or 14 cup orange juice
• 12 cup chopped nuts
• 1 (8 ounce) can crushed pineapple, drained (optional)
• 8 ounces cream cheese, softened
• 1 tablespoon orange blossom honey
• 12 teaspoon orange extract
• 14 teaspoon grated orange rind
• 14 teaspoon ground nutmeg
• orange juice

1. In a small bowl, stir dry ingredients, including spices, til blended, set aside.
2. In large bowl, beat eggs.
3. Add honey, oil and juice; beat til smooth.
4. Stir in carrots, rind, nuts and pineapple (if using).
5. Add flour mixture; stir just to mix.
6. Pour into an oiled 8 square baking pan.
7. Bake at 325 about 25-30 min, til center is set and springs back.
8. Make Cream Cheese Frosting as follows:.
9. Beat together first 4 ingredients.
10. If too stiff, add orange juice gradually til desired consistency is obtained.
11. Refrigerate (this will make frosting thicker).

flour, baking soda, nutmeg, allspice, ground cloves, ground ginger, eggs, orange blossom honey, oil, carrots, tangerines, tangerines, nuts, pineapple, cream cheese, orange blossom honey, orange, orange rind, ground nutmeg, orange juice

Taken from www.food.com/recipe/my-carrot-cake-401941 (may not work)