Carrot cake

First, we preheat the oven to 180 degrees. We also put the previously pitted dates to soak in hot water for a few minutes and then drain them.

In a blender (I do it with the accessory glass of the hand blender) we grind the dates with the splash of milk (the one you like the most). We already have the date paste.

In the same grinder add the carrot to grind it as well (you can grate it by hand) and the two eggs. We grind everything mixed and we already have the wet ingredients.

In a large bowl put the flour, yeast and cinnamon (dry ingredients), mix a little and then add the wet ingredients in the same bowl. We also add the oil. Mix everything with a whisk (by hand or electric).

Chop the chocolate and walnuts and add to the mixture.

Put the mixture in a 10 cm round or elongated mold, but not much larger or the cake will be too thin.

Bake at 180 degrees for 30 minutes. It will depend on the power of the oven. The trick of introducing a knife and if it comes out clean, the cake is done, it never fails.

Remove from the oven and let it cool inside the mold. Unmold when cool and enjoy eating it. It can be kept in a tupper outside the refrigerator so that it does not dry out (if you have any leftovers, of course).