Cake
butter or nonstick spray
2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove or allspice
1/2 tsp salt
3/4 cup butter, softened
1/2 cup honey
2 eggs
1 cup granulated sugar
1 tsp vanilla
3 cups finely grated carrot
1 apple, peeled and grated
1 cup toast pecans, coarsely chopped
Icing
one 250g package regular cream cheese
1/2 cup butter, softened
2 tbsp honey
2 tbsp finely grated orange, lemon or lime zest (or a mixture of all 3)
2 tsp lemon juice
4 to 5 cups sifted icing sugar
Preheat oven to 350F.
Butter two 9-inch layer pans or with non-stick spray; line bottom with circle of parchment or waxed paper. Stir flour with baking powder, baking soda, spices and salt.
In another bowl, using an electric mixer, cream butter until lighter in colour and slightly fluffy. Slowly beat in honey, then eggs, one at a time. Beat in sugar and vanilla.
Add flour mixutre to butter mixture in thirds, stirring until just absorbed. Stir in carrots, apples and pecans.
Divide batter between pans; smooth tops. Bake in oven centre for 35 to 40 minutes or until a cake tester inserted into cake centre comes out clean. Cool on a rack for 10 minutes; then turn out to finish cooling on rack.
To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice. Gradually add icing sugar until thick enough for spreading, Spread between stacked layers, then over sides and top. Sprinkle with any extra zest or chopped pecans.