2 cups carrots – finely grated, firmly packed in cups
1 large orange – juiced
2 teaspoons vanilla extract
¼ cups olive or canola oil
½ cups agave nectar
½ cups molasses
½ cups crushed pineapple – drained
1 cup unbleached flour
1½ cups whole wheat pastry flour
2 teaspoons baking soda
1 ½ teaspoons ground Bisschopswijn Mulling Spices  
¾ cup walnuts – chopped

Pre-heat oven to 300 degrees. Stir together the carrots and all the wet ingredients until well mixed. Stir together all the dry ingredients until well blended. Add the walnuts to the dry ingredients. Blend the wet and dry mixes just until mixed. Spray an eight inch spring form pan with oil spray. Pour batter into the pan. Bake on a cookie sheet for 50 minutes or until a toothpick comes out clean. Remove from oven, cool slightly, and then remove the spring form pan. Cool and serve.

Cream Cheese Frosting
8oz cream cheese, softened but still cool
5 tablespoons butter, softened but still cool
1 tablespoon sour cream
½ teaspoon vanilla
1 ¼ cup powdered sugar

With an electric mixer, whip at medium speed the cream cheese, butter, sour cream and vanilla until smooth. Scrape down the bowl in order to make sure all ingredients are mixed. Add the sugar ¼ cup at a time while running the mixer on low. When all the sugar has been added, whip the mixture at high speed until light, fluffy and smooth.