Recipe adapted from “Fruit Sweet and Sugar Free” - Janice Feuer pg 144

Wet Ingredients 1½ cups of dates (A mixture of sultanas, and dates making up the same volume works just as well)
1 cup of mixed dried fruit (dried pears, apricots, papaya, prunes, banana, figs, apples etc are ideal)
2 Tablespoons of green apple syrup or concentrated fruit juice or marmalade or jam (optional) warm or hot water
1½ teaspoons vanilla extract
¾ cup oil
2 eggs

Dry Ingredients ¾ cup walnuts (or sunflower seeds)
2 typical-size carrots (enough to make 1½ cups of grated carrot)
1 apple chopped into cubes (nice optional extra)
¾ cup shredded unsweetened coconut
1½ cups flour
1½ teaspoons cinnamon
1½ teaspoons baking soda
¾ teaspoon nutmeg

Just to spoil the wholesome goodness of the cake, here is the icing. Whip a 150mL of cream with 125g of cream cheese and a teaspoon of vanilla essence and maybe a teaspoon of green apple syrup or fruit concentrate. Spread half of this mix over the cut of the bottom half of the cake and lay the cake back together to sandwich the cream layer. Spread the remaining cream over the top. A variation of this icing is the same quantities of cream and cream cheese but flavoured and sweetened with marmalade and/or jam.