1 cup pineapple (finely chopped)
½ cup apple (finely chopped)
2 cups fresh carrots (peeled, grated)
1 cup dates or raisins (soaked, minced)
1½ cups almonds (ground)
½ cup apple (peeled, grated)
2 tablespoons orange or grapefruit juice
2 tablespoons carob
1 tablespoon cinnamon
1 teaspoon nutmeg
½ teaspoon cardamon
¼ teaspoon sea salt
1. Dehydrate pineapple and chopped apple (not grated) for 8-10 hours or until no longer wet to the touch.
2. Place all ingredients into a mixing bowl and mix thoroughly.
3. Either form into bars or spread mixture out on a Teflex sheet and score with a spatula.
4. Dehydrate for 10-12 hours at 105 F, or until soft and cake-like.
5. Frost with Creamy Cashew Icing, if desired.
Crisyn's ThoughtsBy Crisyn
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, i.e., 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.
You can even make several cake layers and frost between and on top for a fancier cake.
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.
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