1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Drain the soaked dates and blend them in a food processor until smooth, creating a natural date paste. This step always reminds me of Mama Lou’s hands, patiently working her ingredients to perfection.
3. In a large bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract until well combined.
4. Stir in the date paste until the mixture is smooth and glossy.
5. Add the grated carrots and apple to the wet mixture, folding gently to distribute evenly.
6. In a separate bowl, sift together almond flour, baking soda, cinnamon, nutmeg, cloves, and salt. This blend of spices is what brings out the warm, nostalgic flavor Mama Lou’s recipes were known for.
7. Gradually fold the dry ingredients into the wet bowl, mixing just until combined. Avoid overmixing to keep the cake light and tender.
8. If using, fold in the chopped walnuts or pecans, adding a lovely crunch just like Mama Lou’s finishing touch.
9. Pour the batter into your prepared pan, smoothing the top with a spatula.
10. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will fill with that inviting aroma that always brings Ouma running.
11. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

One tip I learned from Mama Lou’s kitchen is to resist the urge to frost immediately. Letting it cool fully helps the cake set and keeps the texture just right.