Amazing Carrot Cake - Oil, Egg, Sugar, & Gluten Free (but it still tastes terrific) Plant Based Cake

It has almost been two years since we started our plant based journey, and in those (almost) two years, I've made and tried some really bad cakes. I had pretty much given up even considering making cakes - even for birthdays, until I came across this recipe from Straightupfoods.com.

As I was making this recipe, I had some confusion reading the recipe and did a couple of things incorrectly. I also added some additional ingredients. Following is my adaptation, which we loved. 

·       3 cups nondairy milk

·       8 ounces pitted dates (14-16 Medjools or 28-32 Deglet Noor), chopped

·       1 very ripe banana

·       1 cup raisins - divided

·       2 teaspoon vanilla extract (or seeds from 1 vanilla bean)

·       3.5 cups old-fashioned rolled oats

·       4 teaspoons cinnamon

·       4 teaspoons baking powder

·       2 teaspoon baking soda

·       2 teaspoons sea salt
      1 teaspoon ground nutmeg

·       1 teaspoon salt

·       1/4 teaspoon ground cloves

·       3 cups grated carrots (4-6 medium)

·       1 cup chopped walnuts

·       ¾ cup unsweetened coconut flakes, plus more for the garnish (lightly toasted if desired)

·       Vanilla Frosting (below)

Heat oven to 350*F.

Place oats in blender, and blend until a fine powder is formed. Pour into a large bowl and set aside.

Place milk, dates, banana, raisins and vanilla in blender and blend until smooth. (Soak for 15-20 minutes first to soften if not using a high powered blender.)

Add cinnamon, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the oat flour and mix with a whisk to incorporate.

Mix in the contents from the blender.

Mix in the carrots, remaining raisins, nuts, and coconut.

Line 2 nine inch cake rounds with parchment paper, and divide batter between the two pans.

Bake for 40-45 minutes.

Cool for 10 minutes before removing from pans.
Remove from pans and cool completely on a wire rack.

Serve with vanilla frosting (Double this recipe), and garnish with toasted coconut flakes.