Carrot cake

This recipe is a modified version from Forks over Knives


1 1/2 cups of soy milk
1 teaspoon of vanilla extract
1 small ripe banana
2 carrots grated finely (about 1 1/2 cups)
4 dates chopped
1/2 cup of raisins
2 cups of flour (plain or combination of oat and plain)
2 teaspoons of baking powder
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
1/2 cup of chopped walnuts

Grease an 8″ cake tin. Pre-heat the oven to 350F.
Combine the milk, dates, vanilla extract and banana in a food processor until it is smooth.
Mix in all the other ingredients, adding the carrots, raisins and walnuts last.
Pour into the cake tin and cook for about 40 minutes. Allow to cool in the tin then turn out the cake and enjoy. I like to eat a slice with almond or soy yoghurt and some stewed fruit.