I made a few changes to this because I was worried it would not have cake like texture. So the King Arthur and Almond flour should not be substituted.

Wet ingredients:

one and 1/2c shredded carrots

1c crushed pineapple in its own juice w/juice not strained

1/2c mashed brown banana

3/4c chopped dates soaked for 1/2 hr in boiling water to just cover

2t vanilla extract

1t lemon balsamic vinegar. (You can use apple cider vinegar but this one is great. I bought at an olive oil/balsamic vinegar store. I use in salad dressings.)

Blend wet ingredients together in small bowl. Blend dry ingredients together in med bowl. Pour wet on top of dry. Slowly fold ingredients together without over mixing. Just until dry incorporated. Spread evenly into a lightly sprayed w/cooking spray, 8" round springform pan. Bake 350 for 40 min. I put toothpick in center to make sure done. Top will be golden brown. Cool.

Dry Ingredients:

1c. King Arthur unbleached bread flour

1/2c Almond flour

1/4c raisins

1/2c chopped walnuts

1/2c shredded unsweetened coconut

1t Baking powder

3/4t Baking soda

1/2t salt

2t cinnamon

1/2t nutmeg

1/2t ginger

Caschew Coconut Frosting

When cake is cooled, frost. This is only one layer so serve on a pedestal dish

1c cashews soaked in boiling water to just cover

1/3c coconut cream (this is not coconut milk.Use the full-fat top of contents, not stirred)

1t vanilla

4T powdered sugar

1/8t salt.

Blend frosting in a vitamix or high speed blender until creamy. Set in fridge a few hours to set. Overnight it gets very thick and you will have to mix in a little almond milk to make creamy again.