This cake is lovely, it’s not too sweet and has an actual cakey texture. I adapted it from a recipe by Chad Sarno. It is very versatile – you can add whatever you have on hand – ie. substitute mesquite flour for the carob, use all apple if you don’t have pineapple, play with the spices, etc. You can also dehydrate it longer if you would like a chewier bar, or make it into cookie shapes, if you prefer.
Please note: My kids love this cake, and I have listed it in the Kids category, but babies and some young toddlers (such as those with a family history of nut allergies) should not eat any nut products. Please consult your pediatrician before serving nuts to your child.
DEHYDRATE THESE INGREDIENTS FIRST:
1 cup pineapple, finely chopped
½ cup apple, finely chopped
THEN MIX WITH THESE INGREDIENTS:
2 cup fresh carrots, peeled and grated
1 cup dates (or raisins), soaked and minced
1½ cup almonds, ground
½ cup apple, peeled and grated
2 tablespoon orange or grapefruit juice
2 tablespoon carob
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cardamon
¼ teaspoon sea salt
Dehydrate pineapple and choppped apple (not grated) for 8-10 hours or until no longer wet to the touch.
Place all ingredients into a mixing bowl, and mix thoroughly.
Either form into bars or spread mixture out on a Teflex sheet and score with a spatula. Dehydrate for 10-12 hours at 105 degrees, or until soft and cake-like.
Frost with Creamy Cashew Icing, if desired. You can even make several cake layers, and frost between and on top, for a fancier cake.