First, soak dates in hot 150 ml water.
While dates are soaking, add all the dry ingredients to a large bowl - flour, spices, baking powder, vanilla sugar, salt. Mix them well using a whisk.
Then add grated carrots and chopped walnuts. Mix them in.
Take dates from the water after at least 10 minutes or strain them. But save the water!
In a blender, combine coconut oil, coconut yogurt, and dates. Blend them well until you get a paste.
Add this paste to the dry ingredients and pour in the date water (water in which you soaked dates) and oat milk. Gently combine the ingredients.
Pour the cake batter into a greased cake pan. Even out the top and bake your cake at 170°C for 1 hour.
When the cake is baked, let it cool down completely.
Once cooled, cut the top off so it's straight. Then halve the cake so you get two layers.
Prepare your white cream. Add whipping cream, yogurt, and spices to a tall bowl and whip it until you get a very thick cream. If the cream wouldn't get thick enough, use a thickener (in Slovenia we use Kremfix).
If you're going to set the cake to a stand or a pretty plate, the time is now. Place the first layer of your sponge onto the serving dish you wish to use. Add about ⅔ of cream to the first layer of the cake and spread it out evenly. Then place the second layer of sponge cake on top of it. Spread the rest of the cream on top of the second layer.
If you wish you can decorate the cake with walnuts, carrots, and yellow primroses.
Before serving the cake, let it chill in the fridge for a bit so the cream hardens a bit more. If you're in a rush you can serve it right away, but it's great when cold.