Whenever there’s a special birthday, this is the cake I make. The two layers of the cake

are made using my C.R.A.M Muffin recipe, with golden raisins added for extra sweetness. Then it’s frosted with a sweet, creamy frosting, dusted with coconut, and topped with macerated berries. (C.R.A.M. stands for carrot, raisin, apple, and millet.)

Makes 12 servings.

Macerated Berries Ingredients:

2 cups fresh blueberries, blackberries, raspberries, strawberries, or a combination

2 tablespoons liquid (unsweetened fruit juice, reduced balsamic vinegar, or water)

Carrot Cake Ingredients:

6 large, very ripe bananas (about 3 cups)

½ tablespoon aluminum- and sodium-free baking powder

½ tablespoon sodium-free baking soda

1 tablespoon apple cider vinegar

1 teaspoon vanilla bean powder

3 cups rolled oats, ground into a flour (gluten-free, if desired)

½ cup dry millet, ground into a flour

1 cup unsweetened applesauce

4 cups loosely packed, raw, shredded carrots (about 10 ounces)

4 cups finely chopped sweet apples (about 3–4 apples, Envy or Gala preferred)

1 cup golden raisins

1 tablespoon apple pie or pumpkin pie spice (or 2½ teaspoons cinnamon and ½ teaspoon nutmeg)

Vanilla Frosting Ingredients:

2 cups white sweet potato flesh, roasted

2 large, very ripe bananas (about 1 cup)

¼ cup date paste

⅛–¼ cup unsweetened plant milk, as needed

garnish:

Unsweetened coconut flakes

First, prepare the macerated berries: 

Mix berries and liquid together. Refrigerate for a few hours until soft.

Cake:

1.             Preheat oven to 350°F.

2.             In a food processor fitted with the “S” blade, purée the ripe bananas. Add the baking powder, baking soda, apple cider vinegar, and vanilla bean powder.

3.             Transfer to a large bowl and stir in the remaining ingredients. Mix well until fully incorporated.

4.             Divide the mixture between two 9-inch silicone baking pans. Bake for 40–45 minutes until tops are browned.

5.             Allow cake to cool completely before assembling and frosting.

Frosting:

Place the sweet potato flesh, bananas, and date paste into a food processor fitted with the “S” blade. Drizzle in some unsweetened plant milk, a tablespoon at a time, just to get it to process into a thick, smooth frosting.

Assembly:

1.             Place one layer of the cake on a pretty plate and spread with about ¼ cup of the frosting.

2.             Place the second layer on top, and evenly spread the remaining frosting on the top and sides of the cake. Sprinkle unsweetened coconut flakes on the tops and sides.

3.             Right before serving, thoroughly drain any excess liquid from the macerated berries before placing them on top.