As I was making this recipe, I had some confusion reading the recipe & did a couple of things incorrectly. I also added some additional ingredients. Following is my adaptation, which we loved.
· 2 teaspoon vanilla extract (or seeds from 1 vanilla bean)
· 2 teaspoons sea salt
1 teaspoon ground nutmeg
· 3 cups grated carrots (4-6 medium)
Heat panggangan to 350*F.
Place oats in blender, & blend until a fine powder is formed. Pour into a large bowl & set aside.
Place milk, dates, banana, raisins & vanilla in blender & 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, & nutmeg to the oat flour & mix with a whisk to incorporate.
Mix in the contents from the blender.
Mix in the carrots, remaining raisins, nuts, & coconut.
Line 2 nine inch cake rounds with parchment paper, & divide batter between the two pans.
Bake for 40-45 minutes.
Cool for 10 minutes before removing from pans.
Remove from pans & cool completely on a wire rack.
Serve with vanilla frosting (Double this recipe), & garnish with toasted coconut flakes.
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com