Carrot Cake Souffle (flour-free,paleo, plantains)

Light and fluffy like a souffle when warm, soft and moist when cold, this recipe will please any carrot cake lover. It sure did with my family. At first bite my mom declared she wanted the recipe and my brother came back for seconds. With no flour or sugar, and very little oil this is probably the healthiest and most delicious you'll ever make. It's super good by itself and would be even better topped with organic cream cheese or cashew cream (omit lemon zest and juice).

Ingredients
-3 carrots (2 blended, 1 shredded)
-2 eggs
-1/4 cup date syrup
-1 plantain
-1/4 cup cashew flour
-1/4 cup shredded coconut
-3 tbsp coconut oil
-1 tsp vanilla extract
-1/2 tsp baking soda
-1/2 tsp baking powder
-1/4 tsp salt
-1/8 tsp nutmeg
-1/8 tsp allspice
-1/2 tbsp cinnamon
Optional add-ins: raisins, pecans and walnuts

Directions: Preheat oven to 350F and grease an 8x8 pan. To your blender (hopefully vitamix) add the date syrup, eggs, oil and 2 of the carrots, blend until liquefied. Add the plantain,cashew flour, shredded coconut, vanilla, baking soda, powder, and spices and blend until the plantain is incorporated. Shred in the last carrot and stir in any additions. Pour in the baking pan. Bake for 40 minutes, until a toothpick comes out clean.