Preheat your oven to 350°F (175°C).
Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
In a small bowl, combine the raisins and pineapple juice.
Let them soak for at least 10 minutes to plump up.
In a large mixing bowl, whisk together the dry : flour, baking soda, salt, cinnamon, and allspice/nutmeg.
To the bowl with the soaked raisins and juice, add the remaining wet : diced dates, grated carrot, maple syrup, applesauce, oil, and the prepared egg replacer.
Stir until well combined.
Pour the wet mixture into the bowl with the dry .
Mix with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
Pour the batter into your prepared pan(s) and spread evenly.
Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing and serving.
Do not overmix the batter once you combine the wet and dry .
Mix only until you no longer see streaks of flour to ensure a tender, not tough, cake.
