Allergy-Friendly Carrot Cake {dairy-free, egg-free, & gluten-free!}

Ingredients

• 2 tablespoons flax seed meal (or chia seed meal*)
• 3/8 cup pure water
• 1 1/2 cups dates (chopped or 30 pitted dates)
• 1/2 cup pure water
• 1 apple (small/medium, chopped very finely in food processor OR 1/2 cup unsweetened applesauce)
• 1/2 cup coconut oil (barely melted)
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 cup buckwheat flour
• 3/4 cup sorghum flour ((or 1 1/2 cups sprouted spelt flour in place of buckwheat and sorghum flour if not gluten-free))
• 3 cups carrots (grated)
• 1 cup raisins
• 1/2 cup crispy nuts (chopped)