Soak the dates in warm water for 15-20 minutes minimum, especially if they are on the drier side. You don’t want to break your blender.

Warm up the milk and add it together with the dates to a blender to create the sweet base for this delicious cake. The mixture should be smooth and on the more watery side.

In a bowl, mix in the wet ingredients: tahini (150g is about 1 mug), eggs, vanilla extract and the date base. If you are not a fan of the tahini flavor, you can switch it with another nut butter of your choice.

Add the dry ingredients: oat flour, baking powder, baking soda and a pinch of salt. The number of carrots depends on their size and how many would you like to have in the cake. The amount of walnuts, of course, is also to taste.

Bake in a preheated oven for about 30-35 minutes at 180°C (356°F). Check after 30 minutes with a toothpick, if it comes out dry, don’t wait any longer.

After the cake cools, top it off with the frosting: cream cheese with maple syrup or honey. I used full-fat Philadelphia, but you can choose the low-fat version, although I find it unnecessary.