Fourteen Carat Carrot Cake

I never met a carrot cake I didn't like, but this one is by far the best. Over the years I've changed the recipe a little to make it healthier. It just keeps getting better. I only make this when there will be company, because I have no will power over this one.

Sift Together into Mixing Bowl:
1 cup unbleached flour
1 cup whole wheat flour
1/4 cup milled flaxseed
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Add and beat together:
1 cup sugar
1/2 cup honey
1 1/4 cups canola oil
4 large eggs

Stir in:
2 cups finely shredded carrots, raw
one 8 1/2 ounce can of crushed pineapple, drained
1/2 cup chopped nuts
3/4 cup flaked coconut

optional: 1/2 cup raisins tossed with 2 teaspoons flour

Bake in three 9-inch round cake pans or a large sheet cake pan. (If there is too much batter for your pan, make some cupcakes.)
350 degree oven for 40 - 50 minutes or until done. Begin testing at 40 minutes.

Cool in pans on racks for 10 minutes. Remove from pans and cool completely on racks.

Cream Cheese Frosting tops this off right. Use Neufchatel or Fat-Free cream cheese.
1/2 cup butter
8 ounce package of Neufchatel or Fat Free
1 teaspoon vanilla
1 pound powdered sugar

Cream together first three ingredients. Add powdered sugar slowly, beating thoroughly until smooth after each addition. If it is too thick, add small amount of milk.