Carrot cake from someone who knows carrot cake

I make the best carrot cake ever, no lie. It's even almost healthy, if you pretend that frosting has no calories. I looked long and hard for a carrot cake recipe that met my basic requirements: it must not have pineapple or raisins; it must use oil; it must not contain egg substitutes or anything else to make it "light," since I have my own ideas about that stuff. The result is this recipe, adapted from something I found on Recipe Source and can't find again because there are approximately 500 carrot cake recipes.

My modifications are to use some whole wheat flour, substitute applesauce for half the oil, and substitute flax seed meal and water for two of the eggs. This makes three layers, one 13x9 pan, or 24 cupcakes. I'll bet you could make a good zucchini cake if you use that instead of the carrots. I leave out the nuts these days, since I have a little dude who isn't quite at the nut-eating stage yet.

The 501st recipe for carrot cake on the Internet
Cake:
2 c. flour (I use half whole wheat and half white)
2 c. sugar
2 t. baking soda
1 t. salt
2 t. cinnamon
1 t. ginger
1/2 t. allspice
2 eggs
2 T. flax seed meal
6 T. water
1 t. vanilla
3/4 c. applesauce
3/4 c. oil
3 c. grated carrots
1/2 c. chopped walnuts or pecans (optional)

Frosting:
8 oz. cream cheese, softened
1/2 c. butter, softened
1 t. vanilla
4 c. powdered sugar

1. Combine flour, baking soda, salt, and spices. Set aside. 
2. Mix sugar, eggs, flax seed meal, water, vanilla, applesauce, and oil. 
3. Gently mix wet ingredients into dry ingredients. 
4. Fold in carrots. 
5. Bake in a 350 degree oven in a greased 13x9 pan for about 40 minutes (timing will obviously vary if you use a different sort of format), or until a toothpick comes out clean in the center. Cool completely.
6. For frosting, beat together the cream cheese, butter, and vanilla. Add powdered sugar and beat until fluffy. Frost cake and enjoy!