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1½ cups nondairy milk, I used almond milk
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4 ounces pitted dates (7 to 8 Medjools or 14 to 16 Deglet Noor), chopped
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½ very ripe banana, sliced
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¼ cup raisins
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1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
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1¾ cups old-fashioned rolled oats
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Splash of apple cider vinegar or lemon, an acid
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2 teaspoons cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon ground nutmeg
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⅛ teaspoon ground cloves or ginger
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1½ cups grated carrots (2 to 3 medium)
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½ cup raisins to be folded in
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2 ounces walnuts, chopped (about ½ cup; optional yet encouraged)
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Vanilla Icing (Optional)
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Place the nondairy milk, dates, banana, ¼ cup raisins, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
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Preheat the oven to 350°F. Line an 9 inch circular baking pan with parchment paper. I found using 9 inches yielded the perfected consistency, you can try 8 inch square or circular, but I haven’t.
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Grind the oats into flour with a blender. Don’t over grind. Transfer to a medium bowl, and whisk in the cinnamon, baking powder, baking soda, nutmeg, and ginger powder (or cloves).
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Place the milk, dates, banana, raisins, and vanilla in the blender, and blend until smooth.
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Stir the date mixture into the bowl of dry ingredients. Add a splash of apple cider vinegar or lemon as an acid. Fold in the grated carrots, ½ cup raisins, and walnuts (if using).
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Spoon the batter into the pan and spread evenly. Bake for 40 to 45 minutes, or until the top is medium brown. Let cool for 10 minutes before removing from the pan and placing on a cooling rack. Cool completely before serving plain or with Vanilla Icing.
