Health-ish carrot cake with whipped coconut cream

I made this recipe up the other night as I opened my fridge and saw a million rainbow carrots from our CSA that were continuing to accumulate.  Carrot cake seemed like the obvious remedy.  I had a few eggs left that I used up but they could easily be replaced with 2 mashed ripe bananas and then this cake would be both dairy and egg free.  And still completely delicious.

Whisk together dry ingredients:

2 1/2 c oat flour
1 1/2 c brown sugar
1 tsp baking soda
3/4 tsp salt
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom

In a separate bowl, whisk together wet ingredients:

1/4 c coconut oil (or canola or grapeseed)
4 eggs (or 2 bananas, mashed very well)
3/4 c crushed pineapple

Pour the wet ingredients into the dry and stir until moistened.  Fold in:

4 c shredded carrots
1 c toasted and chopped walnuts (or you could use pecans if you'd prefer)
1/2 c toasted coconut (untoasted is also fine, but toasted gives it more flavor)

Pour into a greased 9 inch spring form pan and bake at 350 degrees for about an hour.  Serve with whipped coconut cream

Put a can of coconut milk upside down in the fridge overnight or in the freezer until thoroughly chilled but not frozen, maybe 30 minutes?  Flip the can back over, open, and scoop out the solids that have separated from the liquid.  Place in a bowl with 2 to 3 tbs powdered sugar, 1 tsp orange zest, and 1/2 to 1 tsp vanilla and whip as you would cream.

Serve with a completely cooled cake.

***You can change the spices to fit your preference, substituting cloves and nutmeg for the ginger and cardamom if you'd like.  You can add vanilla or orange zest or both to the cake batter.  You could try substituting maple syrup for the brown sugar.  This makes a very moist, very delicious carrot cake full of the things I want in a carrot cake - lots of carrots, pineapple and walnuts.