Short answer: take from the wheat and carapils.
"Normal" Koelsch grain bills usually have Vienna and/or Wheat and/or Munich as the main supporting grain--usually around 10-15% total. None are "necessary" to the style. Honey malt is also common as a supplemental element, but is not listed in the ingredients you cite. The Carahell is basically German light cystal (~10L), so maybe some of the sweet honey notes come from that. Carapils shouldn't be needed for head retention, due to the wheat. Maybe just for extra body--though it should be a pretty light beer. 7% seems like a lot.
My last Koelsch was 81% Pilsner, 11% Vienna, 5% wheat, and 3% acidulated malt to help the mash pH. I sorta averaged a few recipes from this site. Turned out great. So with that in mind, I might go for something like
Wheat Malt 10%
Carapils 3% (or none?)
Carahell and Vienna both contribute sweetness, so I reduced the Vienna for that reason. You don't want it to be too sweet. You can also adjust the balance between wheat and Pilsner, if you like. People go up to 30% wheat.
It will turn out great, no matter what you do, as long as your process is good. I love Koelsch!