Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
Once the oven is preheated, bake a Japanese sweet potato until it is soft to the touch. Once baked and cooled, remove the skin.
In a high-speed blender, add the sweet potato, peanut butter, dates, and plant milk. Blend on high until smooth.
To the blender, add the coconut sugar, gluten-free flour, cinnamon, vanilla, remaining milk, and baking soda. Blend again on high until the batter is smooth.
Fold in the shredded carrots and raisins until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before glazing.
