Banana Carrot Cake

2 c Whole Wheat Flour
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
3/4 tsp fine grain sea salt
3/4 c finely chopped walnuts
4 oz unsalted butter
1/2 c dried dates, seeded and finely chopped
3 ripe bananas, mashed well
1 1/2 c grated Carrots (about 3 medium)
handful of raisins
handful of coconut flakes
1/2 c plain yogurt
2 eggs

Preheat oven to 350ºF. Line a 9x5x3 or 8x8 cake pan with parchment paper.

Sift together the flour, baking powder, cinnamon and salt. Stir in the walnuts and set aside. In a small saucepan, melt the butter. Stir the dates into the melted butter, breaking up the dates a bit. In a separate bowl combine the bananas and carrots. Stir in the date-butter mixture, breaking up any date clumps as you go. Whisk in the yogurt and eggs. Add the flour mixture, raisins and coconut flakes and stir until everything just comes together. Spoon into the prepared pan. Bake for 40 - 60 minutes (depending on pan used) or until a toothpick tests clean in the center of the cake. Remove from oven and let cool. Frost with your favorite icing if desired.