I don't use much crystal (and sometimes NO crystal) in my IPAs.
If you want to keep in the crystal, you could try using a couple of different kinds to "layer" the flavor for complexity without adding too much sweetness. You really want a low malt character, and it should be "clean". I'd lose the carapils, and use 1/2 crystal 10 or 20L and 1/2 crystal 40L. Maybe 6-8 ounces of each. If you want to not use any crystal, you could use some Munich malt to give you the malt backbone, about 4-5%, with just two-row.
As far as hopping, I'd probably either go with the hopping schedule you posted, or add a bit of centennial for bittering. Centennial seems to provide a nice firm bitterness when used as a bittering hop, and I'm a big fan. If you want some floral notes in the aroma/flavor, you would need some centennial later in the boil, too. I think cascade is great, but I don't get the floral notes from it that I do from centennial.
I don't usually use a 30 minute hop addition in my IPAs any more. It seems like you don't get much flavor from that addition, just bitterness, so I usually add my bittering hops at 60 minutes, and start my flavor hops at 20 minutes. I'd take the 30 minute addition and either FWH or add it to the 60 minute addition if you needed more bitterness.
I like amarillo hops alot- it's got great grapefruity citrusy goodness in it. I'd either go with a centennial/cascade blend if you're looking for some of the floral characteristics you noted, or amarillo/cascade if you want CITRUS. (yes, I capitalized citrus- I think that would be the result, in a good way!)
I'm not one for putting honey in my IPAs, but I have used corn sugar to boost up the ABV without giving additional body so I imagine it is about the same result.