A yummy “cream cheese” icing, from Chad Sarno.

Goes well with the Carrot Cake recipe I have posted here.

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.

My Mum used to make wonderful date squares when I was younger, and this is what I came up with after trying to create a gluten and sugar-free version. It just happens to be raw too!