In follow up to my explanation as to where I’ve been for the past month, I thought I’d share a recipe I created while I was away. This cake is a variation on the carrot loaf I posted a while back. I made it for about 30 people so I’ve included the big cake version in [brackets] next to each of the original measurements if you’re tasked with a similar mission. The main difference in this cake is that I used dates instead of maple syrup and added a frosting it, making it more of a cake than a loaf.

2 cups whole spelt flour [10 cups]
1 1/2 tsp baking powder [7.5 tsp]
1/2 tsp baking soda [2.5tsp]
1/2 tsp ground nutmeg [2.5tsp]
1 1/2 tsp cinnamon [7.5tsp]
1/4 tsp sea salt [1.25tsp]

1 cup grated carrots [5 cups]
3/4 cup raisins [1.25cups]
½ cup sunflower seeds (or other nut/seed)

1/4 cups packed dates, soaked [1 1/4c]
1 cup + 2 Tbsp vanilla or plain “milk” (I used almond) [5c+ 3/4c]

1 tsp pure vanilla extract [5 tsp]

2 Tbsp sunflower,* organic canola, or coconut oil [1/2c + 2 tbsp]Preheat oven to 350/375 F. In a large bowl, combine dry ingredients, sifting in baking soda and baking powder. Mix well. Add carrots, raisins and nuts/seeds and stir well. Combine soaked dates, “milk” and vanilla and blend or process them until smooth. Add to dry mixture. Stir through, and as it starts to come together, add oil, and stir until mixture is just combined. Pour into a lightly oiled loaf pan (3” x 6”?). Bake for 30-40 minutes until the top golden brown and somewhat cracked. A toothpick inserted into the middle should come out dry. Once done, remove from pan and let cool on a rack before icing and slicing.

Cashew Crème Frosting (from “The Gluten-Free Vegan”)

I used soaked almonds when I made this and it was quite tasty. The recipe suggests cashews and I have no doubt it would be great too. The frosting, while ideal for cakes, would also be good on baked apples, gingerbread, or as a spread on toast.